Boom Deghi Aloo Chana Biryani Garam Masala 18g | Chana Magic

Description

You Will Need:

Oil: 200 ml
Water: 2-3 liters
Ghee: 4-6 tbsp
Chickpeas/Chana: 300g
Rice: 1 kg
Curd: 150g (whisked)
Coriander: 1 bunch
Potatoes: 3-4
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 1 tbsp
Green Chillis: 9 pcs
Mint: 1/2 bunch
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Soak the Chana and Rice:

• Soak the Chana (Chickpeas) in water for 6-8 hours.

• Wash and soak the rice for 30 minutes.

2. Cook the Chana:

• Cook the soaked Chana in water until it’s about 90% cooked.

• Strain and set aside.

3. Fry the Onions:

• In a biryani pot, heat oil and fry the sliced onions until golden brown.

• Strain the onions and set aside.

• Reserve 30 ml of the fried onion oil for later.

4. Sauté the Gravy:

• Add the whole spices, ginger-garlic paste, and green chili paste to the pot.

• Sauté for 2 minutes.

• Add the chopped potatoes and sauté for 5-7 minutes until they turn light golden brown.

5. Cook the Gravy:

• Add whisked curd, 200 ml water, salt, and BOOM Garam Masala.

• Cook the mixture until the oil separates.

• Add the cooked Chana, green chilies, and lemon juice.

• Cook for another 5-7 minutes.

• Adjust salt and chili to taste.

• Garnish with 3 tbsp ghee, fresh coriander & mint leaves, and 1/2 of the fried onions.

6. Boil the Rice:

• In a separate vessel, bring 2 liters of water to a boil with whole spices (cinnamon, cardamom, cloves, bay leaves), oil, crystal salt, and green chilies.

• Add 1 lemon and soaked rice.

• Cook the rice until it’s about 70% cooked, then strain and set aside.

7. Dum (Final Cooking):

• Spread the cooked rice over the Chana mixture.

• Drizzle 3 tbsp ghee, fried onion oil, and fried onions over the rice.

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

• Let the biryani rest for 10 minutes before mixing and serving.

Enjoy your flavorful Deghi Aloo Chana Biryani!