Basmati Rice - 1 cup
Chickpeas (White or Black or Green) - 1/2 cup
Onion - 1
Green Chillies - 2
Ginger - 1" piece
Garlic cloves - 5
Tomatoes - 2 (crushed)
Oil and/or ghee - 2 tbsp
Whole garam masala - 1" piece cinnamon, 2 cloves, 1 bay leaf, 1 tsp of fennel seeds)
Biryani Masala (home made or any brand) - 1 tblsp (If you do not have biryani masala, add 1/4 tsp of turmeric Powder, 1 tsp red chilly powder and 1 tsp Garam masala powder)
Mint leaves (Pudhina) - 1/2 cup
Coriander leaves (Cilantro) - 1/2 cup (chopped)
Lemon Juice - 1-2 tsp (add as needed)
Salt - as needed
Wash and soak the chickpeas overnight or for at least 6 hours. You can skip the above steps by using canned chickpeas.
Wash and soak the basmati rice. Let the rice keep soaking while you get the other things done.
Coarsely grind the following ingredients in a blender or mixie - onion, green chillies, ginger, garlic, mint leaves and whole garam masala.
Heat the ghee in a pressure cooker. Add the above ground paste. Saute for 5 minutes.
Add the biryani masala and fry for a minute.
Next add the tomatoes and cook till the masala comes together.
Add 1 3/4 cups of water and bring it to a boil. To make the biryani more rich, add 3/4 cup of coconut milk and 1 cup of water instead of full water.
Add the soaked chickpeas, salt as needed, lemon juice and cilantro. Finally, drain the soaking rice and add to the boiling water.
Close the cooker, put the pressure and reduce the flame. Cook on low heat for 15 minutes and switch off.
Once the pressure is released, fluff the rice with a fork. Chana Biryani is ready to serve. Serve with any raita or gravies like ennai kathirikai, paneer butter masala, soya fry, egg kurma etc.
Serve with any raita or gravies like ennai kathirikai, paneer butter masala, soya fry, egg kurma etc.