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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
- 1 cup basmati rice
- 1 cup cooked chickpeas (channa)
- 1 onion thinly sliced
- 2 tomatoes chopped
- 2 green chilies slit
- 2 cloves garlic minced
- 1- inch ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon biryani masala powder
- 1/2 cup plain yogurt
- handful mint leaves chopped
- handful cilantro leaves chopped
- Salt to taste
- 2 tablespoons ghee or vegetable oil
- pinch saffron strands (optional) soaked in 2 tablespoons of warm milk
- almonds sliced for garnish (optional)
- fried onions for garnish (optional)
Instructions
- 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.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 361kcal (18%)Carbohydrates: 58g (19%)Protein: 9g (18%)Fat: 10g (15%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 23mg (8%)Sodium: 109mg (5%)Potassium: 450mg (13%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 709IU (14%)Vitamin C: 15mg (18%)Calcium: 93mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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