Chick Pea Biriyani - Recipe Book

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Chick pea biriyani is a delicious and flavorful Vegetarian Indian rice preparation. Here is the easy recipe preparation.

Ingredients For The Chickpea Masala:
  1. Chickpea-1 cup

  2. Oil-2 tbsp

  3. Onion-2 large

  4. Tomato-1 large

  5. Green chilly-3 nos

  6. Ginger garlic paste-1 tbsp

  7. Turmeric powder-1/2 tsp

  8. Chilly powder-1 tsp

  9. Coriander powder-1tbsp

  10. Garam masala powder-1/2 tsp

  11. Salt-to taste

  12. Thick curd-1 tbsp

  13. Coriander  leaves chopped- 1tbsp

  14. Mint leaves chopped-1 tbsp

For Cooking Rice:
  1. Basmati Rice- 2 cup

  2. Cardamom-2 nos

  3. Clove-3 nos

  4. Cinnamon -1 small stick piece

  5. Bay leaf-1

  6. Cumin seeds- 1/4 tsp

  7. Salt-to taste

For Garnishing:
  1. Coriander leaves chopped-1 tsp

  2. Mint leaves Chopped -1 tbsp

  3. Fried Onion-1 

  4. Fried Cashews and raisins-few

  5. Thick Coconut Milk- 1/2 cup

  6. Saffron Food Color-a pinch

  7. Ghee-1 tbsp

Preparation:
  • Wash and soak chick peas in water for over night. Drain it and keep aside.

  • Heat oil in a pan; saute onion chopped until transparent.

  • Add ginger garlic paste and green chilly.

  • Add tomato chopped and saute until mashed well.

  • Add all the powders by mixing well after each addition.

  • Add the drained chick peas along with  a cup of water.

  • Add chopped mint leaves, coriander leaves and thick curd; mix well.

  • Pressure cooks it for about 5-6 whistles  or until the chick peas get cooked softly.

  • Open the lid after releasing the pressure by itself.

  • Mean while cooking chick peas; soak the basmati rice in water for 30 minutes.

  • Drain it and cook with enough more  water, salt  and whole spices.

  • When it almost gets cooked (80%) drain the rice.

  • Add the drained rice on top of the cooked chick peas masala (the chick peas masala contains little water in it; if there is more water cook on high flame to get a thick chick pea masala).

  • Above that spread the garnishing ingredients (dilute food color in coconut milk and pour it evenly over the rice).

  • Now cover the lid of the pan tightly and sim cook it for about 25-30 minutes.

  • Open the lid after 10 minutes and give a  nice mix.

  • Serve it hot in accompany with raitha and pickle.













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