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chana biryani

pressure cooker briyani
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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

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

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