Monday, June 6, 2016

Channa Pulao/Channa Biryani

                                                                Channa Pulao or Biriyani is different from the usual biriyani or pulao with vegetables.This one is with boiled kabuli channa so it is protein rich and becomes a complete meal with a vegetable raita.You can make it mildly spicy and call it a pulao or add a little more spices mint leaves and curd and make it a biryani.Choice is yours!!!! I made it mild like a pulao and cooked the rice seperately and mixed it with the gravy. I feel this way it is tastier.
                                        Soak the kabuli channa for 6-8 hours and boil it with salt for three whistles and five minutes.Usually I cook the channa for 10 more minutes than mentioned above for the channa masala but for this pulao or biryani, it is enough if you cook for this much.

You will Need
  • One Cup Basmati Rice
  • 1/4 Cup Kabuli Channa
  • One Large Onion
  • One tsp green chilli,Ginger, Garlic paste
  • One tsp Cumin Powder
  • One tsp Coriander powder
  • One tsp Garam Masala Powder
  • One tbs Chopped Coriander Leaves
  • Two Tsp Ghee
To Temper
  • Two Tbs Oil
  • Two Cardamoms
  • Two Cloves
  • One small piece of Cinnamon
  • One Bay Leaf
  • One tsp Fennel Seeds

How to
1.Heat oil in a pan Crackle things written under "To Temper"

 2.Add Sliced Onions and fry till light brown.
3.Add green chilli,ginger, garlic paste and fry further.
4.Add the boiled channa and all the powders,salt and saute till all of them get coated well in the channa.

5.Add chopped coriander leaves and mix.
6.Add the cooked rice and ghee and mix well.
7.Add lemon juice and mix well.
Serve the pulao or biryani with a vegetable raita and some papads to make it a whole meal!!!!

  • You can add some Fried Onions at the end to make it more crispy and crunchy.
  • You can saute everything and cook everything in a pressure cooker.
  • Always cook the Channa before making the pulao.
  • Adjust the spice level and Ghee according to your taste.
  • You can add some chopped Mint leaves and Curd to give a Biriyani feel.

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