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 tsp salt
2+1/2 cup water
1 tsp biryani masala
Biryani masala
1 tsp coriander seeds
1/4 tsp pepper
1 tsp fennel seeds
Cinnamon
Clove
Star anise
Stone flower
Turmeric powder
1/2 tsp biryani masala
1 tsp salt
Grind masala
6 small onion
3 garlic
Ginger
Mint leaves
Coriander leaves
1 green chilli
1/2 tsp garam masala
Temper
1+1/2 tbsp peanut oil
1 tbsp ghee
1 tsp 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 tsp 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
Ingredients
Soak rice
- 1/2 cup seeraga samba rice
- Enough water
pressure cook chana
- 3/4 cup chickpea
- 1 tsp salt
- 2 +1/2 cup water
- 1 tsp biryani masala
Biryani masala
- 1 tsp coriander seeds
- 1/4 tsp pepper
- 1 tsp fennel seeds
- Cinnamon
- Clove
- Star anise
- Stone flower
- Turmeric powder
- 1/2 tsp biryani masala
- 1 tsp salt
Grind masala
- 6 small onion
- 3 garlic
- Ginger
- Mint leaves
- Coriander leaves
- 1 green chilli
- 1/2 tsp garam masala
Temper
- 1 +1/2 tbsp peanut oil
- 1 tbsp ghee
- 1 tsp 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 tsp lemon juice
Instructions
- 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
Video
