Ingredients:
- Oil as required
- Pyaz (Onion) Sliced 3 Large
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Badi elaichi (Black cardamom) 1
- Darchini (Cinnamon stick) 1
- Hari elaichi (Cardamom) 3-4
- Tamatar (Tomatoes) Chopped 2
- Lal mirch powder (Red chili powder 2 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Jaifil & javatri powder (Nutmeg & mace powder) ½ tsp
- Salt (Namak) 1 tsp or to taste
- Badiyan phool (Star anise) 3-4
- Aloo bukhara (Dried plums) 5-6
- Dahi (Yogurt) ½ Cup
- Chanay (Chickpeas) boiled 1 & ½ Cup
- Podina (Mint leaves) ½ bunch
- Hari mirch (Green chilies) 1-2
- Pani (Water) 2 tbs or as required
- Dahi (Yogurt) ½ Cup
- Chawal (Rice) ½ kg (soaked 1 hour & boiled with whole spices & salt)
- Yellow food color ¼ tsp + Pani (Water) as required
- Kewra essence ½ tsp
Directions:
In pot,add oil,onion and fry until golden brown,save half for later use.
Add ginger garlic paste,cumin seeds,cloves,black cardamom,cinnamon stick and green cardamom,mix well.
Add tomatoes,red chili powder,turmeric powder,nutmeg & mace powder,salt,star anise,dried plums, yogurt and mix well.
Add chickpeas,mint leaves and mix well,add green chilies,cover and put it on simmer for 2-3 minutes.
Add water and mix well.
Add yogurt,rice boiled,fried onion,dissolve yellow food color in water and add it.
Add kewra essence,cover and steam cook for 8-10 minutes.
Chana biryani is ready.
Ingredients:
- Oil as required
- Pyaz (Onion) Sliced 3 Large
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Badi elaichi (Black cardamom) 1
- Darchini (Cinnamon stick) 1
- Hari elaichi (Cardamom) 3-4
- Tamatar (Tomatoes) Chopped 2
- Lal mirch powder (Red chili powder 2 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Jaifil & javatri powder (Nutmeg & mace powder) ½ tsp
- Salt (Namak) 1 tsp or to taste
- Badiyan phool (Star anise) 3-4
- Aloo bukhara (Dried plums) 5-6
- Dahi (Yogurt) ½ Cup
- Chanay (Chickpeas) boiled 1 & ½ Cup
- Podina (Mint leaves) ½ bunch
- Hari mirch (Green chilies) 1-2
- Pani (Water) 2 tbs or as required
- Dahi (Yogurt) ½ Cup
- Chawal (Rice) ½ kg (soaked 1 hour & boiled with whole spices & salt)
- Yellow food color ¼ tsp + Pani (Water) as required
- Kewra essence ½ tsp
Directions:
Pot mein oil aur pyaz dal ker golden brown fry ker lein aur adhe pyaz bahir nikal lein.
Adrak lehsan paste,zeera,laung,badi elaichi,darchini aur elaichi dal ker ache tarhan mix ker lein.
Tamatar,lal mirch powder,haldee powder,jaifil & javatri powder,namak,badiyan phool,aloo bukhara aur dahi dal ker ache tarhan mix ker lein.
Chanay aur podina dal ker mix karein,hari mirch dal ker dhak ker 2-3 minute kliya dum per rakh dein.
Pani dal ker ache tarhan mix ker lein.
Dahi,chawal boiled,fried pyaz,yellow food color ko pani mein dissolve ker ka dal dein.
Kewra essence dal ker dhak ker 8-10 minute kliya steam cook ker lein.
Chana biryani tayyar hai.
