Shahi Chana Masala biryani
Shahi Chana Masala biryani

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shahi chana masala biryani. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Shahi Chana Masala biryani is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Shahi Chana Masala biryani is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have shahi chana masala biryani using 29 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Shahi Chana Masala biryani:
  1. Take 1 cup chick peas, soaked overnight
  2. Prepare 1.1/2 cup basmati rice soaked for 1 hour
  3. Make ready 2 green chillies slit from centre
  4. Prepare 4 onions sliced
  5. Take 2 tomatoes chopped
  6. Take 1 teaspoon garlic crushed
  7. Take 1 teaspoon ginger crushed
  8. Make ready 2 tablespoons shahi biryani masala
  9. Make ready 1 teaspoon coriander powder
  10. Take 1/2 teaspoon jeera powder
  11. Make ready 1 teaspoon red chilli powder
  12. Make ready 1/4 teaspoon turmeric powder
  13. Prepare Salt as per taste
  14. Take 2 teaspoon chopped mint leaves
  15. Make ready 2 teaspoon chopped coriander leaves
  16. Prepare 1/2 cup milk
  17. Make ready Pinch saffron strands
  18. Prepare 2 tablespoon ghee
  19. Take 1/4 cup oil
  20. Prepare 1 teaspoon Black cumin seeds
  21. Prepare 1 piece Cinnamon stick
  22. Make ready 1 black cardamom
  23. Prepare 3 green cardamom
  24. Get 1 star anise
  25. Take 2 bay leaves
  26. Get 5-6 black pepper pods
  27. Prepare 3 cloves
  28. Get Some dry fruits for garnishing
  29. Take 1 teaspoon coriander powder
Instructions to make Shahi Chana Masala biryani:
  1. Soak chick peas overnight. They double in size after soaking, so take accordingly.
  2. Cook them in a pressure cooker till 5-6 whistles or till very soft. Do not add salt or turmeric. Add just water. Do not discard the water. You can see notes for the use of this water in the end.
  3. In a pan boil 3 cups water with some salt, cinnamon stick, bay leaves, cardamom, pepper pods and cloves. Add rice and cook 70% through.
  4. Strain the hot water of the rice, rinse with some tap water and set aside.
  5. Wash clean and chop, slice and crush all the veggies and keep them ready.
  6. Mix lukewarm milk with saffron strands and keep aside.
  7. In a pan Fry the dry fruits and keep aside for garnish.
  8. In same pan Fry half of the sliced onions by stirring continuously and keep aside.
  9. In the same pan of oil add some more oil if required and add black cumin seeds, add ginger garlic and fry.
  10. Add chillies, onions and sautè till golden brown.
  11. Add all the Masala powders and salt and roast. This may burn so add some water and cook till oil separates.
  12. Add tomatoes and fry till cooked well.
  13. Add boiled chana and mix.
  14. In a thick bottom pan or a cooker we will have to cook the biryani on low flame. I am using my 5 litre cooker for this.
  15. Grease the bottom of the cooker with some oil. So masalas doesn't burn from bottom.
  16. Layer chana masala, rice, ghee, mint leaves and saffron milk. Cover the cooker and cook for 8-10 minutes.
  17. There is no particular order. You may layer as you wish to. Also if you don't have a heavy bottom pan. Keep a skillet on the burner and place you biryani pot over it.
  18. I arranged in 2 layers. So that last layer is of rice. You can also mix some food colour with milk and pour it.over the rice. So you will get colourful biryani. But is for add any.
  19. Your biryani is ready to serve. Enjoy your Shahi Chana Masala Biryani with salted buttermilk and salad.
  20. I served in earthen pots to give earthy look. They can also be kept in oven for heating.
  21. This leftover water after straining boiled peas is used as aquafaba.
  22. Reduce the water to almost 1/4 quantity. Cool and store it in a clean container to use later.

So that is going to wrap this up for this special food shahi chana masala biryani recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!