Thursday, July 26, 2012

Kabuli Chana Biryani Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.
An innovative blend of rice and pulses. When served with a bowl of low fat curd or raita, this can be a really healthy and satisfying dish.  
Preparation Time: 
Cooking Time: 
Makes 4 servings


For The Kabuli Chana Gravy

1/2 cup soaked and boiled kabuli chana (white chick peas) (chick peas)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1/4 cup whisked curds (dahi)
1/4 tsp sugar
salt to taste

For The Rice

2 tsp ghee
2 tbsp milk

For the kabuli chana gravy

  1. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
  2. Add the turmeric powder, chilli powder, tomatoes, a little water (approx. 1tbsp) and green chillies and cook for 1 minute.
  3. Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
  4. Add the curds, sugar and cook on a slow flame for 1 minute. Keep aside.

For the rice

  1. Heat the ghee in a broad non-stick pan and add cardamom, cloves, cinnamon, bayleaves and sauté on a medium flame for 30 seconds.
  2. Add the cooked rice, mint leaves and coriander, mix well and cook on a medium flame for 1 more minute.
  3. Divide the rice into 2 equal portions and keep aside.

How to proceed

  1. Pour the ghee in a (7”) microwave-safe dish, put 1 portion of the cooked rice and spread it evenly.
  2. Put the kabuli chana gravy over it and spread it evenly.
  3. Finally put the remaining rice over it and spread it evenly.
  4. Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
  5. Serve immediately.
Recipe Source: Kabuli Chana Biryani by Tarla Dalal 

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