How to make Chholay Biryani -
A combination of chole and rice cooked to make a biryani.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Chick peas, Rice (चावल)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Carrot and Spinach Khichdi Chorizo Rice Quinoa Pulao with Mixed Vegetables Bisi Bele Hulianna
Chholay Biryani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chholay Biryani Recipe
Chick peas 1 cup
Rice 1 1/2 cup
Salt to taste
Green cardamom 5-6
Bay leaf 5-6
Clove 2-3
Tea leaves 2 tablespoon
Oil 3 tablespoon
Onion sliced 1 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chilli paste 1 teaspoon
Chole masala 2 teaspoon
Red chilli powder 1 teaspoon
Potato boiled and cut into 1cm pieces 2 medium
Saffron (kesar) a few
Skimmed milk 1/4 cup
Yogurt 1/2 cup
Fried onions 1/2 cup
Mint leaves a few
Ginger thin strips 1 inch piece
Method
Step 1
Soak rice in three cups of water for about half an hour. Drain.
Step 2
Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water. Soak kabuli chana overnight in four cups of water.
Step 3
Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain kabuli chana.
Step 4
Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to sauté till fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.
Step 5
Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix. Add the potatoes and mix. Spread half the rice in a layer over the
Step 6
Drizzle the yogurt, half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low heat for ten minutes.
Step 7
Serve hot.
Nutrition Info
Calories : 2696 Kcal
Carbohydrates : 430.4 gm
Protein : 75.8 gm
Fat : 74.8 gm
Other : Iron- 23.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
