Chickpeas Biryani
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Chickpeas Biryani
Ingredients
Cooked Chickpeas - 2 cups
Basmati Rice - 2 cups
Coconut milk - 2 cups
Water - 1 1/2 cup
Onion - 2 thinly sliced
Tomato - 2 finely chopped
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Ginger & garlic paste - 1 tsp
Ghee - 2 tbsp
Oil - 1 tbsp
Bay leaf, Cinnamon, Cardamom, cloves & Star anise
For Masala paste
A few Coriander leaves
A few Mint leaves
Grated Coconut
Garlic - 2 to 3 cloves
Shallots - 4 to 5
Green chilli - 2
Method:
1. In a pressure cooker, Add oil, ghee, bay leaves, cinnamon, cloves, garlic, star anise and onions. Sauté till the onions turns golden brown.
2. Meanwhile grind coriander leaves, mint leaves, garlic, shallots, grated coconut and green chillies into a paste by adding a little water.
3. Back to the onions, once they're golden coloured - add ginger-garlic paste, the ground paste, tomatoes & sauté for a few minutes.
4. Then, add chilli powder, garam masala, salt & cooked chickpeas. Mix it well and let it cook for 2-3 minutes.
5. Soak the Basmati Rice in water for about 20 minutes.
6. Now, add the rice, two glasses of coconut milk and 1 1/2 cups of water. Close the cooker and pressure cook it for 2-3 whistles. Ready to be served hot with onion raita.
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