Recipe by: Meesha Mausoof
Source: Food Fusion Cooking

Ingredients

  • 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

Instructions

  • 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

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