Simple chole biryani | chana biryani | Kondakadalai biryani-Easy lunch box recipe

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 & coriander leaves- 1/2 cup
• 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.
• Wash and soak chickpea for 8 hours
• Grind mint, coriander and green chilli
• Boil chickpeas with salt, turmeric and red chilli powder till soft.
• 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
• Add dd ginger & garlic saute.
• Add mint, green chilli, coriander leaves mixture saute.
• Add 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 pineapple raita

Pomegranate raita

• Pomegranate - 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 pineapple & saute for 1 min.
• In a bowl add all chopped ingredients, sautéed pineapple, salt & lemon juice mix well.
• Then add curd mix well & serve

How to make Chickpea biryani- Stepwise pictures

Wash and soak chickpeas for 8 hours

Soaked chickpeas ready

Boil water, add chickpeas

Add turmeric powder, salt & red chilli powder, cook till soft

Drain water, keep it aside

Heat oil, butter then , add cinnamon, cloves, cardamom, bay leaves & fennel saute, add onion saute till crisp

Add tomato

Add ginger, garlic, and mint green chilli corainder mixture

Add boiled chickpeas

Add turmeric, red chilli powder, garam masala powder saute

Add soaked basmathi rice

Add salt

Saute for 3 min

Add mint leaves

Add water, cover lid cook for 3 whistles

After 3 whistles, remove steam then mix well

Perfect chole biryani ready

Serve hot with pomegranate raita

Chana biryani

Kondakadalai biryani

One pot chole biryani

Pressure cooker biryani

One pot chickpea biryani

Veg salna is best for this biryani

White chana pulao

You can make it with red kidney beans