Home / North Indian Recipes / Authentic Chole Biryani Recipe - Spicy Chana Biryani Recipe
Authentic Chole Biryani Recipe - Spicy Chana Biryani Recipe
Main Course

Authentic Chole Biryani Recipe - Spicy Chana Biryani Recipe

This homemade Authentic Chole Biryani Recipe - Spicy Chana Biryani Recipe recipe is flavorful, easy to prepare and suitable for Main Course diets....

⏱️

510 Min Prep

🔥

40 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

  • 1 cup Rice - washed and soaked
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1 clove Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta)
  • 1/2 cup Milk
  • 1 1/2 cup Water
  • 1 teaspoon Ghee
  • Salt - Salt to taste
  • 1/2 cup Onions - sliced
  • 2 teaspoons Sunflower Oil
  • 1 Potato (Aloo) - cut into cubes & soaked in salt water
  • 1/2 teaspoon Amchur (Dry Mango Powder)
  • 1/2 teaspoon Red Chilli powder
  • 1/2 Cumin powder (Jeera)
  • 1/4 cup Coriander (Dhania) Leaves - chopped
  • 1/4 cup Mint Leaves (Pudina)
  • 1 cup Kabuli Chana (White Chickpeas) - washed and soaked overnight.
  • 6 cloves Garlic - chopped
  • 1 inch Ginger - chopped
  • 1 Green Chilli - finely chopped
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red Chilli powder
  • 1/4 cup Curd (Dahi / Yogurt) - whisked
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 Tomatoes - finely chopped
  • 1 tablespoon Ghee
  • Salt - to taste

Instructions

1
To begin making the Chole Masala Biryani method, let us keep each of the elements ready. For the fried onionsIn a kadai, bring to temperature cooking oil on medium flame, introduce the sliced onions and sauté them until they turn into a deep brown colour.Caramelizing the onions takes a good 10 mins.
2
So ensure you do it on low bring to temperature.Once the onions are caramelised, empty out it on absorbent paper and set aside.For the roasted potatoesIn the same kadai introduce some more cooking oil and skillet char potatoes until it gets a light brown colour.
3
strew some table salt and a pinch of turmeric dusting fragrant element to introduce palate to the roasted potatoes.empty out the roasted potatoes in absorbent paper and transfer it into a dish.
4
strew the parched masalas- cumin dusting fragrant element, red chilli dusting fragrant element and amchur and toss.For the RiceIn a skillet, bring to temperature ghee on medium flame, introduce cardamom, clove, bayleaf, cinnamon, and table salt.
5
introduce the whole milk and liquid and bring to a rolling bring to a stew.When the whole milk-liquid comes to a bring to a stew, reduce the flame introduce the drained rice, seal and bring to temperature until the moisture is fully absorbed.Once cooked, turn off the flame and set aside.Transfer the rice into a mixing dish and allow it to cool.Once the rice has completely cooled, introduce the coriander leaves, mint leaves, fried onions and potatoes.
6
Give it a good incorporate. For the Chole MasalaWash and soak the Kabuli Chana overnight.In a pressure cooker, introduce the kabuli chana, and one cup of liquid with table salt.
7
Pressure bring to temperature for 6 whistles, and turn down the flame and continue to bring to temperature for another 15 mins.Turn off the flame and allow the pressure to release naturally.
8
empty out the chana from its liquid and set aside.    In a skillet bring to temperature ghee, on low flame, ad ginger- garlic-green chili and saute for a couple of mins, increase the flame to medium bring to temperature and introduce the tomatoes and seal and bring to temperature.The tomatoes will take about 5 mins to soften.
9
Once they have softened, introduce the parched masalas- garam masala, red chilli dusting fragrant element, turmeric dusting fragrant element, table salt and chole masala.
10
incorporate well.At this stage reduce the flame and introduce the yoghurt and the drained boiled chana.At the end of this procedure, we should have a semi reduction chole masala, the consistency shall not be too thick or too thin.To assemble Chole biryani recipeGrease a large glass dish with ghee, strew some coriander leaves, put a layer of the rice and press it down with the back of the ladle.Next introduce a layer of the chole masala.
11
Repeat the layers till the dish is full.
12
You need press down each layer.
13
 The final layer of the biryani must be rice.Once each of those layers are pressed down well, place a plate upside down over the dish and over turn it.
14
 You will get a chole biryani dome on your plate.present this Chole Biryani method along with Mirchi Ka Salan method (Chillies in sharp spirited Peanut Sesame Curry), Burani Raita method (Garlic Based Yogurt), Pickled Onions and Methi Pakoras method for a complete weekend meal.

Recipe Information

Cuisine
North Indian Recipes
Course
Main Course
Diet
Vegetarian
Total Time
550 mins

Recipe Time chart

Preparation Time

510 mins

Cooking Time

40 mins

Total Time

550 mins
#northindianrecipes #maincourse #vegetarian
Author

Master Chef

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