Chana Dum Biryani
Chana Dum Biryani is an aromatic flavourful layered biryani using kabuli chana or white chickpeas, basmati rice and other spices. Chana Dum Biryani is a right choice of special meal on weekends and holidays.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups basmati rice
- 4 cups water
- one 1 inch cinnamon
- 2 nos cloves
- 2 nos cardamom
- 1 small star anise
- salt ( to taste)
- 1 cup chana ( soaked overnight)
- 1 cup curd (whisked)
- 3 tablespoon oil
- 2 tablespoon ghee
- one 1 inch cinnamon
- 2 nos cloves
- 2 nos cardamom
- 1 small bayleaf
- 1 tablespoon ginger garlic paste
- 2 nos green chillies
- 2 medium sized onion (finely chopped)
- 2 medium sized tomatoes (roughly chopped)
- 1 tablespoon kashmiri chilli powder
- 1.5 teaspoon coriander powder
- 1.5 teaspoon garam masala powder
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 medium sized onion (sliced thin)
- 2 tablespoon warm milk
- 25 nos cashews
- 10 strands saffron
- oil (for greasing)
- ghee (for layering)
Instructions
- 1
To begin with soak chana overnight or for atleast 8-10 hours.
- 2
Pressure cook along with enough water and salt for 5 whistles in low medium flame. Cooked chana should be soft when pressed but not mushy.
- 3
Soak saffron in warm milk, mix it well and set aside.
- 4
Whisk thick curd and set aside.
- 5
Soak basmati rice in water for 10 mins.Rinse well , drain and set aside.
- 6
To a pan - heat oil , ghee add cashews fry until golden. Remove and set aside.
- 7
Now add sliced onion fry until golden brown and set aside.
- 8
Now add all the whole spices along with green chillies, ginger garlic paste. Saute for a minute.
- 9
After that add onion fry until golden.
- 10
Next add tomato, fry until mushy and raw smell leaves.
- 11
After that add red chilli powder, coriander powder, garam masala powder along with mint and coriander leaves. Give a quick saute, do not burn the spice powders.
- 12
Add cooked chana along with whisked curd.
- 13
Mix it well. Let it start to boil.
- 14
When it starts to boil cook covered for few mins until the mixture becomes slightly thick.
- 15
The curry has become thick. Switch off and set aside.
- 16
To a big pot add 4 cups water along with whole spices like star anise, cinnamon, cardamom, cloves along with salt.Let it boil then add soaked, drained rice.
- 17
Cook exactly for 5-6 mins not more than that.
- 18
It should break like this and not become soft when pressed. Make sure rice is cooked only till 3/4th done.
- 19
Drain water and keep the cooked rice aside.
- 20
These steps should be done off the stove. Brush the bottom of the biryani pot with little oil.
- 21
Add 3/4 th of prepared chana gravy to the pot.
- 22
Now next layer:add rice along with fried onion and half of mint and coriander leaves.
- 23
Next add rice as top final layer along with remaining 1/4 portion chana gravy.
- 24
Add remaining fried onion,coriander, mint leaves along with essence, saffron milk.
- 25
Close with a tight lid.If there is any opening seal with chapathi dough. My lid is tight so sealed just the hole on the lid.
- 26
Heat dosa tawa. Keep the flame as lowest as possible.
- 27
Keep the biryani pot on the dosa tawa.Dum cook in lowest flame for 10 mins. Switch off and set aside for for 5-10 mins undisturbed.
- 28
Finally open,the aroma is just so so good.
- 29
Fluff it gently. Do not overmix.
- 30
Serve Chana Dum Biryani immediately without mixing much so that the layers are not completely mixed.