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Channa Biryani
Channa Biryani
Channa Biryani is a delicious and aromatic rice dish made with fragrant basmati rice, spices, and cooked chickpeas (channa). It's a popular vegetarian variation of the traditional biryani, packed with flavors and nutrients. The chickpeas add a protein-rich element to the dish, making it a wholesome meal on its own.
Ingredients
Method
- Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.
- Heat ghee or oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
- Add the sliced onions and sauté until they turn golden brown.
- Now, add the minced garlic, grated ginger, and green chilies. Sauté for a minute or until the raw aroma goes away.
- Add the chopped tomatoes and cook until they soften and release their juices.
- Stir in the turmeric powder, red chili powder, garam masala, and biryani masala powder. Mix well to combine.
- Add the cooked chickpeas (channa) and mix everything together.
- In a separate pot, boil water and cook the soaked basmati rice until it's about 70% cooked. Drain the rice and set it aside.
- Preheat the oven to 350°F (180°C).
- Take a deep oven-safe dish and layer half of the partially cooked rice at the bottom.
- Spread a layer of the chickpea mixture on top of the rice.
- Sprinkle chopped mint leaves and cilantro leaves over the mixture.
- Repeat the process with the remaining rice and chickpea mixture, forming layers.
- Drizzle plain yogurt evenly over the top layer of rice.
- If using saffron strands, pour the saffron milk mixture over the rice for added aroma and color.
- Cover the dish with a foil and bake it in the preheated oven for about 20-25 minutes until the rice is fully cooked and flavors are well blended.
- Once done, remove from the oven and allow it to rest for a few minutes.
- Garnish with sliced almonds and fried onions, if desired.
- Serve the aromatic and flavorful Channa Biryani hot with raita or your favorite side dish.
Nutrition
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