Tag Archives: rice variety

Channa / Chole Biryani

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Biryani is the all-time favorite dish for both my hubby and son. As it’s Thursday (devotional day for me), I never cook or eat non-veg on this day. Mostly these Thursday will have something related with Channa may be a sundal or a gravy based thing and this time totally a different thing – it’s Biryani.

Channa is known as chickpeas, chole, kondakadalai… Channa is highly rich in protein and goes out well with aromatic spices as Biryani. Let me share the recipe…

For more veg and non-veg biryani recipes, click here.

Taking it to Fiesta Friday#120 hosted by Angie@thenovicegarderner, partying partying let’s party…

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Ingredients:

  • Channa / Chickpeas – ¾ cup
  • Long grain / Basmathi  rice – 2 cups
  • Onions – 1 ½  no
  • Tomato – 1 no
  • Green chilles – 1 no
  • Ginger – 1”inch stick (2 pieces)
  • Garlic – 8 cloves
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cinnamon – 2 inch stick (2 pieces)
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Coriander leaves – 3 stalks
  • Mint leaves – 4 stalks
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp.

Preparation:

  • Soak channa overnight or for 12 hrs. Drain the water and pressure cook them with 3 cups of water for 5 whistles. Remove the lid when the pressure subsides, drain the water, keep the channa and reserve the drained water.
  • Peel and finely chop the onions and tomatoes.
  • Clean and wash the rice in water, drain the water and keep it aside.
  • Take coriander leaves, mint leaves, ginger, garlic and green chillies in a blender. Blend them to a fine paste by adding little water and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the star anise, cloves, cinnamon, bay leaf and cardamom, wait until aroma comes out.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the grounded green paste and cook until the oil the separates or until it turns dark green.
  • Add in the spice powders (turmeric powder, chilli powder, coriander powder) and cook until the raw smell goes off.
  • Add in the boiled channa and rice along with salt, cook for few seconds.
  • Take the reserved water (leftover water while boiling channa), pour 2 cups and 2 cups of water, and wait until it boils.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides.
  • Give a stir, transfer it to a bowl and serve hot.

Serve hot. Goes out well for lunch with any raita. I have served it with onion raita, pappad, mango pickle and apple cinnamon preserve.

Recipe Challenge – Cauliflower Dum Briyani

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Cauliflower Dum Briyani

Cauliflower Dum Briyani

As already I have shared about “Recipe Challenge”, I was challenged by Lina of Lins Recipes with her Cauliflower Dum Briyani. Today I have tried out her Briyani and it was aromatic, delicious and everyone in our home loved it. Also my daughter want this again for her lunch box. For recipe, refer lina’s recipe, I have given a little twist and that will be specified in my forthcoming post. Thank you Lina for your awesome recipe. Here are the step by step pictures of Cauliflower Dum Briyani (my version).

 

 

Chicken Donne Biryani

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Donne Briyani is common among Bangaloreans, but hope it would be a new one to other people. I have prepared chicken Briyani, but this recipe can be followed with lamb for mutton briyani and vegetables for vegetable briyani. I have heard a lot about this Donne Biryani as Shivaji Nagar Briyani, but haven’t tasted it. Since the biryani is served in a Donne it is known as “DONNE BIRYANI”. Recently got to know about this recipe from one of my blogger friend, when I looked into the recipe, it looked as the same as that of Anganan Biryani but there are two differences.

Briyani was delicious and my kids loved it. But this briyani is good only when it’s hot, so do not pack for lunch. Let us move on to the recipe…

Ingredients:

  • Chicken – ½ kg
  • Jeera Rice / Jeeragasamba Rice – 2 cups
  • Green chilies – 2 nos
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Ginger-garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – ½ cup
  • Mint leaves – ½ cup
  • Clarified butter – 2 tbsp
  • Oil – 1 tbsp
  • Cinnamon – 2 nos (1 “inch stick)
  • Cloves – 5 nos
  • Cardamom – 2 nos
  • Star anise – 2 nos
  • Bay leaf – 2 nos

Preparation:

  • Wash and drain the water from the rice and keep it aside.
  • Wash and drain the water from the chicken and keep it aside.
  • Peel and roughly chop the onions.
  • Heat 2 tsp of oil in a kadai, add in a star anise, a cinnamon stick, 3 cloves, 1 cardamom, ginger stick, garlic cloves, onions, mint and coriander leaves. Cook until the raw smell goes off or until the onions turn golden brown.
  • Remove from fire, bring to room temperature and grind it to a fine paste by adding little water.
  • Heat clarified butter/ghee and leftover oil in a pressure-cooker, add in the leftover cinnamon, cloves, star anise, cardamom, bay leaves and ginger-garlic paste. Cook until the raw smell goes off.
  • Add in the grounded masala (paste), followed by salt and turmeric powder. Cook until the raw smell goes off and they turn dark green in colour.
  • Add in the chicken with little salt and cook until the chicken turns pale white in color.
  • Add in the rice with little salt and cook until the raw smell goes off.
  • Pour in 5 cups of water followed by 2 tsp of lemon juice.
  • Pressure-cook for 3 whistles.
  • Remove from fire and open the lid when the pressure subsides.

Serve hot with any raita. I have accompanied it with boiled egg, onion-tomato raita and chicken kebab.