Chana Biriyani

Ingredients

• 1 cup Dried Chickpeas (White kabuli chana)
• 4 medium Onion (chopped)
• 1.5 tbsp Crushed ginger & garlic
• 4 crushed Green chilli
• 2 medium Tomato (chopped)
• 1/2 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/2 tsp Pepper powder
• 2 tbsp Grated Coconut
• 1 tbsp Chopped coriander & mint leaves (each)
• a pinch Fennel seeds
• 6-8 Cashew nut (soaked in hot water for 10-15 mins)
• 1 3/4 cups Basmati rice
• 1 tsp Ghee
• 1 tbsp Lemon juice
• 1/4 cup Chopped coriander leaves (packed)
• 2 tbsp Chopped mint leaves
• Salt
• Oil ( I used coconut oil)

Instructions

1. 1

   Soak dried chickpeas over night. Drain the water and rinse the chickpeas 3-4 times. Pressure cook chickpeas with 2.5 cups water and salt. I cook it for 6-7 whistles on high flame. Keep the cooker closed till pressure drops naturally, around 15 mins. Open the cooker and drain the cooked chickpeas.

2. 2

   Rinse the Basmati Rice a few times and soak for 20-25 mins. Drain the rice and keep it aside.

3. 3

   Grind together coconut, chopped coriander and mint leaves (1 tbsp each), cashew nuts (discard the soaking water) and fennel seeds with 3 tbsp water to a smooth paste.

4. 4

   Heat oil in a deep and wide non stick pan. Add chopped onions and cook till it begins to brown. Add crushed ginger, garlic and green chilli. Mix well and cook for 4-5 mins, till the raw smell goes. Add chopped tomatoes and cook till it becomes soft. Add turmeric, coriander, garam masala and pepper powder. Cook for 2-3 mins. Add cooked chana and mix well.

5. 5

   Add 1/4 cup of hot water to bring everything together. Add ground coconut paste and mix well. Cover and cook for 4-5 mins. Add drained rice and gently mix. Add 3 cups of water, lemon juice, salt, 1 tsp ghee (refer notes) and bring it to boil. Reduce the heat to lowest and add chopped coriander leaves (1/4 cup) and mint leaves (2 tbsp). Cover and cook on lowest flame till the rice is done, around 8-10 mins. Once the rice is cooked, gently fluff it with a fork.

6. 6

   Serve with Raita, Pappad and Pickle