Channa Biriyani

Adapted from Spicesetc this flavourful channa biriyani is filling for a meal and rich in protein and fiber. Modified the recipe a little to suit our taste.

I was happy to see each grain of rice seperated the way I wanted.......This is going to be my keeper for biriyani so I measured everything accurate and here goes the recipe from my kitchen:

Ingredients:

Basmati Rice - 1 1/4 cup

Channa - 3/4 cup [ I used the black one]

Ghee - 2 tsp

Oil - 2 tbsp

Cloves - 2

Cardomom - 1

Cinnamon - 1 inch stick

Onion sliced - 1 Big size

Tomato chopped - 1 (I used 1/2 for grinding and the other half for frying)

Red chilli powder -1/2 tsp

Salt

For grinding

Ginger - small piece

Garlic - 4 to 5 cloves

Green chillies - 1

Coriander leaves - 2 tbsp

Mint/Puthina leaves - 2 tbsp

Coconut - 1 tbsp

Tomato - 1/2

Method:

1.Soak channa overnight and Pressure cook it with salt till its soft(It took 9 whistles for me.). Set aside.

2.Rinse basmati rice,strain and set aside. Heat oil in cooker, Add cloves, cinnamon and cardamom one by one. Add onions and tomato and saute for few mins.

3.Add the ground paste, chilli powder, salt and fry till all is mixed well.Add basmati rice, fry for 2mins along with the mixture.

4.Add exactly 2.5 cups of water. Keep in high flame for 1 whistle, then keep in medium flame and pressure cook for 9-10 mins.

5.Now open, add ghee and cooked channa to the rice and toss gently without mashing it. Serve hot with onion raitha!