Kale Channe Ki Biryani Recipe

 
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Kale Channe Ki Biryani
  • Chef: Ajay Chopra
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Experience the brilliance of black gram combined with fragrant basmati rice and an elaborate blend of flavours.

Ingredients of Kale Channe Ki Biryani

  • 1 cup black gram (kala chana), boiled
  • 1 1/2 cups basmati rice, soaked for 2 hours
  • 3 inches cinnamon
  • 5-7 green cardamoms
  • 8-10 cloves
  • 5 Tbsp ghee
  • 2 black cardamoms
  • 5-6 black peppercorns
  • 2 bay leaves
  • 2 medium onions, sliced
  • 4 green chillies, slit
  • 2 Tbsp ginger-garlic paste
  • 2 Tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 cup yogurt
  • 1 Tbsp + 1 tsp chopped fresh mint leaves
  • 1 Tbsp + 2 Tbsp chopped fresh coriander leaves
  • 1 tsp garam masala powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 10-12 cashew nuts, fried
  • 10-12 almonds, fried
  • 1/4 cup milk
  • 1/3 cup fresh cream
  • 1 tsp saffron
  • 1 inch ginger, cut into juliennes
  • 1 tsp screw pine essence (kewra)
  • 2 Tbsp browned onions + for garnishing
  • Whole wheat flour dough for sealing

How to Make Kale Channe Ki Biryani

  • 1.Boil 3 cups water in a deep non-stick pan.
  • 2.Add 1 inch cinnamon, 2-3 cardamoms and 4-5 cloves and mix.
  • 3.Add rice and cook till partially done, drain and set aside.
  • 4.Heat 4 Tbsp ghee in another deep non-stick pan.
  • 5.Add cinnamon, black cardamoms, green cardamoms, peppercorns, bay leaves and cloves, saute till fragrant.
  • 6.Add onions and saute till golden.
  • 7.Add 2 slit green chillies, saute followed by ginger-garlic paste, mix well.
  • 8.Now add 1 tablespoon water and saute for 3-4 minutes.
  • 9.Add coriander powder and turmeric powder, reduce heat, add yogurt and stir continuously.
  • 10.Cook till the ghee separates.
  • 11.Add black gram and mix well.
  • 12.Add chopped mint, chopped coriander, garam masala powder and red chilli powder.
  • 13.Mix well and add 1 cup water, stir to mix and cook for about 15 minutes.
  • 14.Add salt, biryani masala, cashews, almonds, mix well and cook further
  • For the jhol:
  • 1.Heat milk in a non-stick pan, add cream, mix and heat.
  • 2.Add ghee and saffron, mix well and heat for a minute.
  • 3.Discard bay leaves, cinnamon and cardamoms from the gram mixture.
  • 4.Divide the mixture equally into two parts and keep one part in the pan.
  • 5.Spread a layer of cooked rice over the gram mixture in the pan, drizzle some jhol on the sides.
  • 6.Top with chopped coriander, green chilli and half a ginger.
  • 7.Spread the second part of the gram mixture on top and repeat the process with the remaining rice and jhol.
  • 8.Drizzle screw pine essence on top and crown with remaining ginger pieces, coriander, mint, slit green chilli, browned onions, cashew nuts and almonds.
  • 9.Roll the dough into a long cylinder and line it on the lid.
  • 10.Cover the pan, press to seal, place the pan on a hot non-stick tawa and cook on dum (low flame) for about 20 minutes.
  • 11.Serve hot garnished with browned onions.

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