Simple chickpea biryani | Kabuli 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 - 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