Cooking Time: 1 hr | 
Serves: 5-6Description
Skip the junk. Skip the guesswork.
Just follow the steps — the pack does the rest.
your pulao will taste restaurant-style – every single time.
You Will Need:
Oil: 200 ml
Water: 1.5 liters
Ghee: 6-8 tbsp
Chickepeas/Chana: 250g – 300g
Rice: 1 kg
Curd: 200ml (whisked)
Coriander: 1/2 bunch
Mint: 1/2 bunch
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2 tbsp
Green Chilli Paste/Crushed: 10 pc
Tomato: 1
Tamarind Paste: 1-2 tbsp
Salt & Chilli: To taste
Cooking Instructions:
Step 1: Soak & Prepare
Soak Chana for 6–8 hours or overnight and boil until 80% cooked. Wash and soak Rice for 30 minutes.
Step 2: Prepare Masala (20 mins)
Heat Oil and 3 tbsp Ghee in a Biryani pot. Fry 3 sliced onions until light golden. Add Ginger-Garlic paste and Green Chilli Paste; sauté for 2 minutes. Add Aloo and cook for 5 minutes. Add Tomato puree, Tamarind paste and Whole Spices (cloves, star anise, bay leaf, cinnamon, cardamom); cook until Oil separates. Add whisked Curd, Salt, Chilli, BOOM GARAM MASALA and 50 ml Water; cook until Oil separates. Add boiled Chana and sauté for 5–7 minutes.
Step 3: Cook Biryani & Dum (40 mins)
Add 1.5 L Water, Green Chillies and Mint; boil for 15–20 minutes and adjust Salt and Spice. Add Lemon juice and soaked Rice; cook until Water is absorbed. Spread 4 tbsp Ghee, cover and dum on low flame for 15–20 minutes. Rest 10 minutes, mix gently and serve.
Why No Added Salt & Red Chilli?
Every family’s spice level is different.
Our Secret Masala lets you adjust salt and heat exactly the way you like it.
Enjoy your aromatic and flavorful Chana Special Pulao Biryani!
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