Chole Biryani

Ingredients 

• 1 cup chickpeas (kabuli chana), soaked overnight and boiled
• 3 cups cooked riryani rice 
• 2 tablespoons Punjabi chole masala
• 1 1/2 tablespoons ghee
• 1 bay leaf
• 3-4 cloves
• 3-4 green cardamom
• 1 inch cinnamon stick
• 4-5 black peppercorns
• 1 medium onion , chopped
• 1 1/2 teaspoons green chili paste
• 1 tablespoon garlic paste
• 1 cup fresh tomato puree 
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1 1/2 teaspoons cumin powder
• 1/4 cup fresh mint leaves
• 1/4 cup chopped fresh coriander leaves + for sprinkling 
• 3 tablespoons yogurt
• 3 tablespooons fried onions + for garnish 
• 2 inch ginger, peeled and cut into thin strips
• A large pinch of saffron,  soaked in 3 tbsps warm milk
• 1 1/2 tablespoons screwpine water

Method

1. Heat ghee in a deep non-stick pan, add bay leaf, cloves, green cardamoms, cinnamon and black peppercorns, mix and saute till fragrant.
2. Add onion, mix and sauté till translucent. Add green chilli paste and garlic paste, mix and sauté for 2-3 minutes.
3. Add tomato puree, mix well and saute for 2 minutes. Add turmeric powder, red chilli powder, salt and cumin powder, mix well, cover and cook for 3-4 minutes or till the oil separates. Remove the cover, add mint leaves and coriander leaves and mix well.
4. Add yogurt, mix well and saute for 2 minutes. Add chickpeas and mix well. Add Punjabi Chole Masala and 3 tbsps fried onion and mix well. Add ½ cup water, mix well and cook for 2-3 minutes.
5. Spread basmati rice evenly on top of the chole. Sprinkle some fried onion, ginger strips, drizzle 3 tbsps saffron milk and screwpine water and sprinkle coriander leaves. Cover the pan with aluminium foil and place the lid on. Cook on low heat for 15-20 minutes.
6. Remove the lid and the aluminium foil. Transfer the biryani into a serving plate, garnish with fried onion and coriander leaves and serve hot with raita and papads.