Kabuli Chana Biryani,innovative blend of rice and pulse. www.tarladalal.com www.facebook.com www.youtube.com Kabuli Chana Biryani An innovative blend of rice and pulses. When served with a bowl of low fat curd or raita, this can be a really healthy and satisfying dish. Preparation Time: 10 minutes Cooking Time: 10 minutes Makes 4 servings Ingredients For The Kabuli Chana Gravy 1/2 cup soaked and boiled kabuli chana (white chick peas) (chick peas) 1 tbsp oil 1 tsp finely chopped garlic (lehsun) 1/2 tsp finely chopped ginger (adrak) 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder 3/4 cup finely chopped tomatoes 1 tsp finely chopped green chillies 1/4 cup whisked curds (dahi) 1/4 tsp sugar salt to taste For The Rice 3 cups cooked rice (chawal) 2 tbsp ghee 2 cardamoms 2 cloves (laung / lavang) 1 stick cinnamon (dalchini) 2 bayleaves (tejpatta) 1 tbsp finely chopped mint leaves (phudina) 3 tbsp finely chopped coriander (dhania) salt to taste Other Ingredients 2 tsp ghee 2 tbsp milk Method For the kabuli chana gravy 1. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute. 2. Add the turmeric powder, chilli powder, tomatoes, a little water (approx. 1tbsp) and green chillies and cook for 1 minute. 3. Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes. 4. Add the curds, sugar and cook on a slow flame for 1 minute. Keep aside. For the rice 1. Heat the ghee in a broad non-stick pan and ...

• published: 24 Jul 2012
• views: 13433
• author: TarlaDalalsKitchen