Tuesday, September 28, 2010

Chickpea Biryani

Chickpeas / Kabuli Chana / Garbanzo beans are cooked with rice in the same way as biryani is cooked. Layers of spiced chickpeas and rice are set one over the other and then allowed to cook on low heat (called as ‘dum’) till done.

It is healthy and satisfying dish. Serve with Dahi Ki Chutney.


For Rice (Section A):

For Kabuli Chana mix (Section B):

For Layering of Rice and Chana (Section C):


  • Prepare rice (use ingredients of section A): Wash and soak rice for half an hour. Boil then with the ingredients till almost done.
  • Prepare Kabuli Chana mix (use ingredients of section B): Heat 2 tbsp oil, in a pan. Add shahjeera, when they crackle add ginger garlic paste and fry for 3 to 4 minutes. Add the crushed tomatoes and fry again for 3 to 4 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add chopped green chilies, browned onion (crushed), boiled kabuli chana/garbanzo beans, red chili powder, garam masala powder, little salt and stir to mix well.
  • Layering (use ingredients of section C): Grease a heavy bottom saucepan with 2 tbsp oil. Transfer the garbanzo mixture into it. Spread the boiled rice over the garbanzo mix. Spread browned onions, garam masala powder, chopped mint leaves, lemon juice, ghee and milk over the rice layer.
  • Cover the saucepan tightly. Cook over high flame for 2-3 minutes in the beginning and then over low flame till done (for about 10 to 12 minutes).
  • Garnish with fried onions.
  • Serve with Dahi Ki Chutney.

Do You Know?

According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69), thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.

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