Simple chickpea biryani | Kabuli chana biryani | Kondakadalai biryani-Easy lunch box recipe


Simple chickpea biryani


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 to 20 minutes | Take with: Kurma, raita,pachadi | To Serve: 2 | Type: Lunch


Ingredients

  • Chickpeas [kondakadalai, chana ] – ½ cup [wash & soak overnight]
  • Basmati rice – 1 ½ cup
  • Tomato – 1 [chopped]
  • Onion – 1 [sliced]
  • Ginger – 1 tbsp [grated]
  • Garlic – 1 tbsp [grated]
  • Green chilli – 1 [slit]
  • Mint leaves - 10
  • Fennel seeds – 1 tbsp
  • Green cardamom - 3
  • Cinnamon stick- 1
  • Cloves - 4
  • Bay leaves - 1
  • Star anise - 1
  • Stone flower - 1
  • Garam masala – ½ tbsp
  • Red chilli powder – ½ tbsp
  • Water – 2 ¼ cup
  • Salt to taste
  • Butter – 1 ½ inch cube
  • Oil – 2 tbsp

Preparation Method

  • Wash & soak basmati rice for ½ an hour.
  • Boil chickpea in a pressure cooker for 3 whistles.
  • Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, bay leaves, star anise, stone flower sauté. Then add onion sauté till light brown then add ginger & garlic.
  • Add green chilli, & tomato sauté till soft.
  • Add boiled chickpeas,mint leaves, garam masala & red chilli powder mix well. Then add salt & water mix well & let it boil.
  • When boiling add basmati rice mix gently & cover it & cook for 3 to 4 whistles.
  • Sprinkle mint leaves & serve hot with carrot raita.

Carrot raita

  • Carrot - 1 cup [grated]
  • Green chilli – 1 [chopped]
  • Coriander leaves – 3 springs [chopped]
  • Curry leaves – 1 spring [chopped]
  • Lemon juice – ½ tbsp
  • Salt to taste
  • Curd – ¾ cup
  • Heat oil in a pan then add carrot & saute for 1 min.
  • In a bowl add all chopped ingredients, sautéed carrot, salt & lemon juice mix well. Then add curd mix well & serve

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