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Chole Biryani

A delicious combination of chole and rice cooked without any oil

This recipe is from the book No Oil Cooking.

Preparation Time : 7-8 hour

Cooking time : 41-50 minutes

Servings :

हिन्दी में पढ़ें

Main Ingredients

Chickpeas (kabuli chana), Basmati rice

Cuisine

Punjabi

Course

Rice

Level Of Cooking

Easy

Favourites

Ingredients

Chickpeas (kabuli chana)
1 cup
Basmati rice
1 1/2 cups
Tea leaves
2 tablespoons
Salt
to taste
Green cardamoms
5-6
Bay leaves
2-3
Cloves
2-3
Skimmed milk yogurt
1 1/2 cups
Ginger paste
1 teaspoon
Ginger cut into thin strips
1 inch piece
Fresh mint leaves hand torn
1/2 cup
Green chilli paste
1 teaspoon
Red chilli powder
1 teaspoon
Turmeric powder
1 teaspoon
Garam masala powder
1 teaspoon
Garlic paste
1 teaspoon
Saffron (kesar)
a few strands
Skimmed milk warm
1 tablespoon
Kewra water
a few drops
Fresh coriander leaves chopped
1/4 cup

Method

Step 1

Soak kabuli chana overnight in four cups of water. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender.

Step 2

Remove the muslin cloth bag and drain chickpeas. Soak rice in three cups of water for about half an hour. Drain. Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves.

Step 3

Add rice and cook till half done. Drain excess water. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala power and garlic paste.

Step 4

Dissolve saffron in warm milk and mix in kewra water. Place the marinated chickpeas in a deep non-stick pan. Spread cooked rice over the chickpeas evenly. Sprinkle dissolved saffron and half of the coriander leaves over rice.

Step 5

Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves.