No Onion, No Garlic Chole Biryani

Ingredients

• 1 Cup Chole, Chickpeas ((200gms))
• 2 Cups Basmati Rice
• 1/4 Cup Dahi, Yogurt
• 2 Cups Peeled, Diced Potatoes (1/2" cubes)
• 1/2 Cup Finely Chopped Fresh Coriander (For Garnish)
• 10 Cloves
• 2" Cinnamon
• 2 tsp Strong Tea Leaves
• 3 Bay Leaves
• 6 Green Cardamom
• 2 Black Cardamom
• 2 tbsp Ghee or Oil ((I used Ghee; Vegans can use oil))
• 1 tsp Ajwain or Carom Seeds
• 2 tsp Slivers of Ginger
• 3-4 Green Chillies, Slit
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1.5 tsp Roasted Cumin Powder
• 1.5 tsp Coriander Powder
• 1.5 tsp Amchur, Raw Mango Powder
• 2 tsp Kasoori Methi Powder ((See Notes))
• 2 tsp Anardana Powder, Pomegranate Seeds Powder ((See Notes))
• 1 tsp Black Salt
• 2 tsp Thick Tamarind Pulp
• 3-4 tbsp Oil
• 1 tbsp Ghee ((Vegans use oil))
• Salt to Taste

Instructions

1. 1

   --- Cooking the Chole ---

2. 2

   Soak the Chole in 3 Cups Water for 6 to 8 hours.

3. 3

   In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

4. 4

   Place this potli/packet in the middle of the chickpeas.

5. 5

   Cover and boil for about 45 minutes till done. Or Pressure cook the chickpeas 4 whistles.

6. 6

   Discard the potli.

7. 7

   Drain and reserve the water in which the chickpeas were cooked.

8. 8

   --- Preparing the Rice ---

9. 9

   Soak the Basmati in 4 cups water for about 15 minutes.

10. 10

    Drain all the water.

11. 11

    Leave the soaked rice in the colander till it is time to use.

12. 12

    --- Cooking the Pindi Chole ---

13. 13

    In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

14. 14

    Add the ajwain, ginger, and green chillies.

15. 15

    Stir-fry till the raw smell of the ginger disappears.

16. 16

    Add the dry masalas and mix well.

17. 17

    Immediately add the cooked chole.

18. 18

    Mix well.

19. 19

    Add the black salt, salt, and tamarind paste.

20. 20

    Mix well.

21. 21

    Add a little of the reserved water.

22. 22

    Over medium flame, cook for about 5 minutes till most of the water evaporates.

23. 23

    Turn off the heat.

24. 24

    Beat the dahi well so that there are no lumps.

25. 25

    Add the dahi to the chole and mix well.

26. 26

    Set aside.

27. 27

    --- Deep Frying the Potatoes ---

28. 28

    In a large wok or kadhai, heat 3 tbsp oil. Use a large wok/kadhai as we will cook rice in it later.

29. 29

    Add the potato pieces and over medium flame, stir-fry till golden brown.

30. 30

    Remove the potato pieces and set aside.

31. 31

    --- Cooking the Rice ---

32. 32

    In the wok used to fry the potatoes, add the rice and stir-fry for 5 minutes.

33. 33

    Add 3.25 cups water, 1/2 tsp salt, and mix well.

34. 34

    Over low-to-medium flame, cook covered till the rice is done. Mix at regular intervals.

35. 35

    --- Putting the No Onion, No Garlic Chole Biryani Together ---

36. 36

    When the rice is cooked, add the chole.

37. 37

    Mix well.

38. 38

    Cook covered for 5 minutes.

39. 39

    Add salt, if required, and mix well.

40. 40

    Just before serving, add the fried potatoes and mix well.

41. 41

    Garnish with fresh coriander.

42. 42

    Serve with Cucumber Raita or Boondi Raita and Papad.