Mar 19, 2010

Black chick peas biryani

One pot meals are always welcome and  biryanis are always very welcome. Coming back from work and planning what to cook is always so troubling. Best are pulaos and biryanis. I have always loved it to make as well as well to eat. A simple side of raita and you are good to go

I make biryani with chick peas, black chick peas, green moong dal and what not :D well they have always tasted perfect and that is we finally want..... right???

Serves... 2 ppl
Serve option... Hot

This is what u'll need....

Basmati Rice - 3/4 cup
Onion - 1 
Tomato - 1
Green chillies - 2
Ginger garlic paste - 1 tspn
Finely chopped mintleaves - 1 tbspn
Bay leaves, Cinnamon, Clove and saunf
SAmbar powder - 1/2 tbspn
Oil - 3 tbspn
Salt to taste

Here is the stir....
  • Soak black chickpeas overnight and cook it upto 4-5 whistles with a dash of salt
  • Soak basmati rice and let it sit for 15-20 mins
  • Heat oil in a kadai and add bayleaf, cinnamon, clove and fennel seeds
  • Add ginger garlic paste and finely chopped mint leaves to it 
  • Add finely sliced onions to the pan and stir it around till onion turns translucent
  • Chop tomatoes and add it to the pan 
  • Fry for a few minutes till oil starts separating
  • Check the black chick peas if they are cooked soft and then drain it. Add it to the pan along with 1/4 cup of water and sambar powder. Cook for 5-7 mins on medium flame
  • Pour 2 and 1/4 cups of water to the pan and bring it to a boil
  • Drain water from rice and add it to the pan
  • Pressure  cook for 2 whistles and simmer for 2 minutes 
  • Let the pressure go down. Fluff up the rice using a fork 
  • Serve hot and enjoy

  • Cook chickpeas till soft for the perfect biryani
  • I dont add any other spices but still it tastes perfect

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