Chana biryani | Pressure Cooker channa Biryani

Chana biryani ,  Pressure Cooker channa Biryani, thalappakatti briyani, Dindigul biryani, chana  Thalappakatti biryani, Seeraga samba biryani, chickpea biryani recipe, kondakadalai biryani, how to make kadala briyani, biryani, veg dum briyani, high protein vegetarian biryani, instant pot biryani, pressure cooker biryani step by step pictures and video recipe. Check out the chana rice video and If you like the video pls SUBSCRIBE to my channel

Why channa briyani

Protein-rich chana is a healthy option to make flavorful biryani. Chickpea is a great source of protein for vegetarians. Veg biryani with Chana is perfect for people who are dieting.

What is special about Dindigul Thalappakatti biryani 

Unique biryani masala makes it so flavorful. Instead of using store-bought masala, I would recommend grinding fresh masala powder. I have used a batch of biryani masala I prepared for soya biryani

Chickpea

Always soak chickpeas overnight. Pressure cooking with biryani masala and salt makes it flavorful but it needs to cook for additional whistles till it turns soft

Can I skip small onions?

No, it gives a nice flavor so I would recommend 

Can I skip the curd?

Traditionally curd, tomato, and lemon juice are used. It gives amazing flavor to the rice

Always saute curd on low flame

To avoid curdling always saute in low flame. After adding water boil on a medium flame.

Rice for channa briyani

I have used seeraga samba rice. You can use any variety of rice according to your choice. Adjust water accordingly.

Should I soak rice?

Yes, soaking helps with fast cooking. I would recommend 

that I skip ghee

yes, you can use just oil. Ghee gives amazing flavor to the biryani so I prefer using it.

Side dish for biryani

Biryani goes well with raita varieties,gutti vankaya kura, kathirikai chops, plain kurma,  mirchi salan, and raita

PROTEIN-RICH RICE RECIPES

VARIETY RICE

PRESSURE COOKER RECIPES

CURD BASED RECIPES IN TMF

Ingredients 

Soak rice

1/2 cup seeraga samba rice

Enough water

pressure cook chana

3/4 cup chickpea

1 teaspoon salt

2+1/2 cup water

1 teaspoon biryani masala 

Biryani masala

1 teaspoon coriander seeds

1/4 teaspoon pepper

1 teaspoon fennel seeds

Cinnamon 

Clove

Star anise

Stone flower

Turmeric powder

1/2 teaspoon biryani masala

1 teaspoon salt

Grind masala

6 small onion

3 garlic

Ginger 

Mint leaves 

Coriander leaves 

1 green chilli

1/2 teaspoon garam masala

Temper

1+1/2 tablespoon peanut oil

1 tablespoon ghee 

1 teaspoon fennel seeds

Biryani

3/4 cup onion

Mint leaves

1/2 tomato

Requires salt

1/4 cup curd

1+1/2  cup water 

1/2 teaspoon lemon juice

How to make Chana biryani with step-by-step pictures 

• First, soak Chana overnight
• Pressure cook with salt, water, and biryani masala   for 6 whistles; do natural pressure release

• Soak seeraga samba rice for 30 minutes
• Add the ingredients under “biryani masala” to a mixie jar and grind well

• Furthermore, Add small onion, ginger, garlic, mint leaves, coriander leaves, and green chilli; grind well

• Add oil and ghee; heat

• turn on the stove to medium flame and heat 

• add fennel seeds  and roast

• furthermore, add onion; roast well

• Add ground mixture; saute the smell goes off

• Furthermore add tomato, cooked chickpea, and curd; saute till oil oozes out

• Add water; bring to boil

• furthermore, add rice; boil

• Add lemon juice; pressure cook for 2 whistles

• Carefully open and fluff the rice