Chole Biryani

Honestly,this wasnt an intended dish to relish..Although Chole Biryani as a delicious veg recipe does wonders for a vegetarian treat. Close on the heels of paneer biryani, Chole version of this rice meal is an awesome delectable wonder in the worl of vegetarian cooking.But I never or rather hardly make this for my best form of choles is the choles withparathas,.Thats how I like them to be savured

So in tht sense, my biryani as i state ,on this particular day was really not intended..With laziness seeping in on a very mentally tiring day, and with nothing left of fresh veggies in my kitchen arsenal, all that i could do to cook up my meal was to soak some kabuli chanas(chickpeas)..So i did and planned for some choles and nice parathas..And whoa, i soon realized that I had no flour left too!!!!.Much to my chagrin, my home delivery option of groceries failed since the guy didnt have the multigrain flour that I generally go for..So there; i was left with just my choles for dinner!!!!A quick look around and the second best option was to mix my plain rice with the chole which wasnt realy inviting..Hence i  closed on a one pot meal for the food in my plate..I hadnt made this before ever and didnt knw really how it could turn out..But to my surprise it did turn out to be a gourmet;s delight..Esp for the vegetarian guys!

Ingredients:

Chickpeas(Kabuli chana)- 3/4th  cup
Rice- 1.5 cups
ginger garlic paste- 1 tsp
coriander powder- 2 tsp
cumin powder- 1 tsp
red chilli powder- 1/2 tsp
turmeric powder- 1/2 tsp
coriander leaves- few
mint leaves- few
aamchur powder- 1/4thtsp
chole masala readymade powder- 11/2 tsp
garam masala powder- 1/2tsp
Asafedita- 1 pinch
cumin seeds- 1/2 tsp
cardamon- 2
cinamon sick- 1 inch
clove- 5 to 6
nutmeg powder- 1/4tsp
rosewater- little
saffron soaked in warm milk- little
fried onions- 1/2cup
onions- 1 chopped
tomato-1 copped or pureed
chole masala readymade powder- 11/2 tsp
garam masala powder- 1/2tsp
chopped ginger- 1 tsp

Method:

  • Soak the chekpeas overnight and boil them in pressure cooker with little asafedita ,whole spices, salt untill done.Keep aside
  • Parboil the soaked rice with whole spices ,bay leaves and salt.Keep aside
  • Fry onions in oil/ghee until well browned and keep aside, soaked in rosewater.
  • Soak the saffron in little lukewarm milk and keep aside
  • Ina pan add oil and when hot drop in the whole spices.Add the cumin seeds and add onion, ginger garlic paste and fry well.Add asafedita.
  • Now add all the powders except ammchur with little water and add to the onion paste.
  • Add tomato pulp and fry .At this stage add in a little rosewater.and garam masala powder
  • Add the water used for boiling the chana and amchur powderand salt.
  • Cover and let it cook after adding mint and fresh coriandr leaves.Add a little nutmeg powder before its done
  • Take a a tawa and place a deep vessel in while the biryani would be cooked for the final touch.
  • Add ghee to the vessal,then a layer of rice followed by a layer of chole.Add a little milk by the side.
  • Now add little fried onions, fresh coriander leaves, mint leaves.
  • Follow it up with another layer of rice ,then a layer of chole ,followed by the mint and corianer leaves
  • Finish with a layer of rice and the final mix of onions, mint leaves and coriander leaves
  • Now pour the safron-milk concoction either by the side or in the center.This would give a beautiful color to the biryani.
  • Close the vessel by a lid ,cover and keep it on slow flame for about 10 mins
  • Remove and serve

Like all biryanis, the aroma of the ghee , rosewater and saffron blends to work out an outstanding flavor, giving the choles a royal touch.the mix of the masal and the rice seems divine , royal, aromatic ad luxurious.
Nothing much to write ,but it does wonders to liven up your regular rice ..A worth a try for a vegetarian maincourse

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