How to make Chole Biryani - A delicious combination of chole and rice cooked without any oil

This recipe is from the book No Oil Cooking.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Basmati rice (बासमती चावल)

Cuisine : Punjabi

Course : Rice

Chole Biryani

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Chole Biryani checkout Chole Pulao, Kabuli Chana Pulao. You can also find more Rice recipes like Jain Sichuan Fried Rice, Puliyan Chaadam, Methi Chaman Biryani, Burnt Garlic Vegetable Fried Rice.