Name: Chickpea Biriyani recipe by anu kollon at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: Chickpea/Kabuli Chana - 1/3 cup; Basmati rice - 1 cup; Onion - 1 large; Tomato - 2 medium sized; Ginger Garlic paste - 1 tablespoon; Cumin seeds - 1/2 teaspoon; Green chilli - 2-3; Red chilli powder - 1 teaspoon; Garam masala powder - 1/2 teaspoon; Coriander leaves/Cilantro chopped- handful; Mint leaves/Pudina chopped - 2 tablespoon; Oil - 2 tablespoon; Salt to taste

Ingredients Serving: 2

Chickpea/Kabuli Chana - 1/3 cup
Basmati rice - 1 cup
Onion - 1 large
Tomato - 2 medium sized
Ginger Garlic paste - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Green chilli - 2-3
Red chilli powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Coriander leaves/Cilantro chopped- handful
Mint leaves/Pudina chopped - 2 tablespoon
Oil - 2 tablespoon
Salt to taste

Instructions

Wash and soak chickpea in water for 6-8 hours.
Pressure cook with enough water and 1/2 teaspoon of salt for 5-6 whistles until well done.
Strain the water and keep the chickpea aside. Save the water to use it later while cooking rice.
Heat oil in a large pan and splutter cumin seeds. Add thinly sliced onion and fry until they become translucent.
Add ginger garlic paste and slit green chillies and fry for a minute.
Add sliced tomatoes and cook covered until tomatoes turn mushy.
Add red chilli powder, garam masala and salt. Be careful while adding salt because chickpeas were cooked with salt.
Add cooked chickpea, chopped cilantro and mint leaves. Mix well and let it simmer for 5 minutes.
Meanwhile wash the rice and drain off the water
In a rice cooker, add rice, chickpea gravy and 1 cup of water reserved from cooking chickpea. Check for salt and cook until rice is done. You can even cook it in open vessel instead of rice cooker.
Serve with yogurt and salad.

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