Ingredients

• 1 cup - chickpea/channa (soaked overnight and cooked)
• 1/2 cup - Rice powder
• 1 big - onion (chopped)
• 1 tbsp - garlic paste
• 2 - green chilli
• Curry leaves, a few
• Coriander leaves, to garnish
• 2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1 tsp - garam masala powder
• 1 cup - thick coconut milk
• 1 tbsp - ghee

How to Make Kadala biryani

• For rice balls: Make a firm dough using rice powder, enough water and salt. Keep aside for a little while.
• Then roll into chickpea-sized balls and steam. Keep aside.
• Heat oil in a pan and saute onion, garlic paste, green chilli and curry leaves.
• When the onion starts to brown, add the powders and mix well.
• When done, add the coconut milk, cooked channa, cooked rice balls and 1 tbsp ghee and mix well.
• Garnish with coriander leaves and serve hot.