This flavourful channa biriyani is filling for a meal and rich in protein and fiber. Modified the recipe a little to suit our taste.I was happy to see each grain of rice separated the way I wanted.......This is going to be my keeper for biriyani so I measured everything accurate and here goes the recipe from my kitchen.
1.Soak channa in water overnight(atleast for 6-7 hours). Next day pressure cook it for 5-6 whistles and set aside.In a mixer add the ingredients listed under 'to grind' and grind to a fine paste.
2.Rinse basmati rice, and keep soaked in water for 15mins. Heat oil in a pressure cooker add items listed under 'to temper'. Then add onions and saute till golden brown. Then add the masala paste and fry till raw smell leaves.
3.Add salt, garam masala powder and give a quick stir. Then add cooked channa, basmati rice and mix well till masala is blended well.
4.Then add coconut milk, water and pressure cook for 3-4 whistles. Once pressure releases add ghee and fluff it carefully with a fork.
- Channa takes time to cook so I pressure cooked it till almost done then added it to the rice. This way it was too soft perfect to pair with the rice.
- You can also use black channa or any bean variety for making this biryani.
- Goes well even with plain raita.