Chana / Chickpeas Biryani ~ Day 165

A spicy, aromatic, and flavorful biryani packed with protein-rich chickpeas.  This scrumptious biryani is quick and easy to prepare and makes a great wholesome meal.  

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Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4 to 6

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Ingredients:

• Chickpeas / Garbanzo beans / Channa - 2- 15oz cans, drained and rinsed
• Basmati rice - 2 cups
• Coconut milk - 1 and 1/2 cups
• Water - 2 cups 
• Oil - 3 tbsp
• Ghee / clarified butter - 2 tbsp
• Bay leaves - 2
• Cumin seeds - 1 tsp
• Onion - 1, large, thinly sliced
• Turmeric powder - 1/4 tsp
• Mint leaves - 1/4 cup
• Coriander leaves / cilantro - 1/4 cup
• Plain yogurt - 1/2 cup
• Salt - to taste

For the biryani masala:

• Onion - 1, small, roughly chopped
• Tomato - 1, large, roughly chopped
• Garlic - 2 cloves
• Green chilies - 3
• Dried red chilies - 3
• Black peppercorns - 1/2 tsp
• Coriander seeds - 2 tsp
• Fennel seeds - 2 tsp
• Poppy seeds / Khus Khus - 1 tbsp
• Cloves - 3
• Cinnamon stick - 1, small
• Cardamom - 2
• Cashews - 6
• Freshly grated coconut - 2 tbsp
• Mint leaves - 2 tbsp
• Coriander leaves - 2 tbsp

Method:

1. Soak basmati rice for 20 minutes.  Drain the water and add coconut milk and water.  Cook in a pressure cooker for 3 whistles.
2. Place all the ingredients for the biriyani masala in a blender.  Grind into a thick smooth paste.  Keep aside.
3. Heat oil in a deep skillet.  Add bay leaves and cumin seeds.  Fry for 10 seconds.
4. Add the onion and saute until translucent.  Add turmeric powder, mint, and coriander leaves.  Stir well.
5. Add the ground biryani masala and fry until the oil separates.  Add yogurt and cook for 2 minutes.
6. Add the chickpeas and salt.  Stir to combine and cook for 5 minutes.
7. Add the cooked rice and mix gently to coat the masala.   Drizzle ghee over the rice and mix gently.
8. Serve hot with onion-tomato raita.