Recipe by: Meesha Mausoof
Source: Food Fusion Cooking
- Oil as required
- 3 onions, sliced
- 2 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 3-4 cloves
- 1 black cardamom
- 1 medium sized cinnamon stick
- 3-4 green cardamom pods
- 2 tomatoes, chopped
- 1-2 tsp red chili powder (depending on spice threshold)
- ½ tsp turmeric powder
- ½ tsp nutmeg & mace powder
- 1 tsp salt or to taste
- 1star anise
- 5-6 dried plums, (optional)
- ½ cup yogurt
- 2 ½ tins of chick peas
- ½ bunch or 3 tbsp chopped mint leaves
- 1-2 green chilies, slit lengthwise and deseeded
- 4 tbsp water
- ½ cup yogurt
- 21/2 cups rice soaked ½ hour & boiled ½ tsp salt
- ½ tsp yellow food colour (optional)
- ½ tsp kewra essence
- In a pot, add oil, onion and fry until golden brown, save half for later use.
- Add ginger garlic paste, cumin seeds, cloves, black cardamom, cinnamon stick and green cardamom, mix well.
- Add tomatoes, red chili powder, turmeric powder, nutmeg & mace powder, salt, star anise, dried plums, yogurt and mix well.
- Add chickpeas, mint leaves and mix well. Add green chillies, cover and put it on simmer for 2-3 minutes.
- Add water and mix well.
- Boil rice and strain. Then layer half the rice , add chickpea curry,.Beat Yogurt with food colour and 1 tbsp water.Pour over the channa curry, sprinlkle kewra essance and cover with the rest of the rice.
- Add the fried onions kept aside over the top of the rice and cover.Let it steam cook on very low heat for 15 minutes
- Chana biryani is ready.
Download PDF version here: Pakistani Channa Biryani Meesha Mausoof