Boom Chana Special Pulao Biryani Garam Masala | Rice Heaven

Description

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: 2-3 tbsp
Green Chilli Paste/Crushed: 12 pc
Green Chillis: 4 pcs
Tomato: 1
Tamarind Paste: 1-2 tbsp
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Soak Ingredients:

• Soak chana (chickpeas) for 6-8 hours or overnight.

• Soak rice for 30 minutes.

• Boil the chana until 80% cooked.

2. Fry Onions:

• In a biryani pot, heat oil and 3 tbsp ghee.

• Add 3 sliced onions and stir-fry until golden brown.

3. Sauté:

• Add ginger garlic paste and green chili paste, and sauté for 2 minutes.

• Add potatoes (aloo) and sauté for 5 minutes.

4. Cook the Base:

• Add tomato puree, tamarind paste, and whole spices (cloves, star anise, bay leaf, cinnamon, cardamom).

• Sauté for 10 minutes until oil separates.

• Add whisked curd, salt, red chili powder, Boom Garam Masala, and 50ml water. Sauté until the oil separates.

• Add the boiled chana and salt, and sauté for 5-7 minutes.

5. Boil the Biryani:

• Add 1.5 liters of water, green chilies, and mint leaves. Bring it to a boil and cook for 15-20 minutes.

• Adjust salt and spice levels.

• Add lemon juice and the soaked rice, then mix well and cook until the water is mostly absorbed.

6. Dum Cooking:

• Spread 4 tbsp ghee over the rice.

• Cover and cook on low flame for 15-20 minutes.

• Let it rest for 10 minutes before mixing and serving.

Enjoy your aromatic and flavorful Pulao Biryani!