Biriyanis is the favorite of most of Indian. However, it does not always have to be elaborate and only chicken or mutton. This recipe will be loved by both vegetarians as well as non-vegetarians and can be cooked easily, with much fewer efforts and time. Thus, this chole biriyani can be enjoyed whenever desired.
Let’s quickly get into the recipe.
- 3 Cups cooked basmati rice (90 percent done)
- 1 Cup pre-soaked and boiled chickpeas (chole)
- 1 Teaspoon garlic paste
- 1 Teaspoon green chili paste
- 3/4th Cup fried onions
- 3 Tablespoons curd
- 3/4th Cup fresh tomato puree
- ½ Teaspoon Kashmiri red chili powder
- ½ Teaspoon turmeric powder
- 1 Teaspoon of cumin powder
- 2 Tablespoons of Punjabi chole masala
- 3 Tablespoons of chopped fresh coriander leaves
- 1 tablespoon of chopped fresh mint leaves
- Whole garam masala – 1 black cardamom, 3 green cardamoms, 5-6 whole peppercorns, 2 star anises and 1 bay leaf
- 1 Tablespoon rose water
- 1 Tablespoon ghee
- In a thick bottom high sided cooking pot, heat the ghee and add the whole garam masala.
- Add the garlic paste, sauté for a minute.
- Add the chili paste and sauté for 1 more minute.
- Add the red chili, turmeric, coriander powder, and the chole masala powder, mix well and cover the pot with a lid and cook for a minute on low flame. Uncover and cook well till oil separates.
- Add half of the fried onions and mix.
- Add the tomato puree and cook for 2 more minutes.
- Now, add the boiled chickpeas and mix well.
- Add the whisked curd and mix well again. Add ½ cup water and wait till it starts to boil.
- Now lower the flame, and add the cooked basmati rice as a layer on top of the chickpea mix and smoothen the surface lightly with a spatula.
- Sprinkle the rest of the fried onions on top of the rice. Sprinkle the chopped coriander and mint leave as well.
- Add the rose water at the top. Cover with a lid tightly and keep on steam (dum) on low flame for 15-20 minutes.
- Serve while piping hot accompanied with raita.