Hi everyone, today I have made a very different and innovative recipe with traditional biryani, normally made with either chicken or mutton. But I have used black chickpeas for this recipe which sounds unusual but the final result of this black chickpea biryani will be flawless in taste and flavours.
Biryani, a rice dish which is originated in the Indian subcontinent. A royal recipe, it was introduced to Indians by Persians. Its main ingredients are rice and meat or chicken. Sometimes biryani is made with prawns or fish. Biryani is popular throughout the Indian subcontinent but nowadays it is popular worldwide.
There are many variations in biryani that are popular in India and Pakistan where it is enjoyed by masses on special occasions or family gatherings. But this time I have made it with black chickpeas and it came out so well that I thought of sharing this recipe with you all
The aromatic flavors of wide ingredients which goes into the biryani are all same except the meat. I have used the uncooked chickpeas which need to be soaked overnight but you can also use tinned chickpeas as well. The black chickpeas cooked in the spices and ginger garlic paste go well with the basmati rice garnished with fried onions.
So, if you have always made chicken or mutton biryani, please give a try to this different black chickpea biryani also and share it with your family and friends.
Author: Kanchan Vaish Singh Preparation time: 30 minutes
Cuisine: Indian Cooking Time: 40 to 50 minutes
Ingredients
Black chickpeas 2-1/2 cup
Onions 1 medium
Oil 4 to 5 tbsp
Black cardamom 1
Bay leaf 1
Green cardamom 2
Star anise 1
Cloves 4
Cumin 1/2 tsp
Salt as per taste
Yogurt or curd half cup
Tomato puree 2
Ginger garlic and chilli paste 2 tbsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Water 3 cup (approximately) or as per the consistency
Saffron strands or yellow food color
Onion (to fry) 2 medium
For Rice
Basmati rice 1 1/2 cup (soaked overnight)
Bay leaf 1
Black cardamom 1
Star anise 1
Green cardamom 2
Cumin seeds 1/2 tsp
Cloves 4
Salt 1 tsp or as per taste
Oil 2 tbsp
Water as per requirement
Method for the chickpeas
Take a large deep pan and add oil to it. Add sliced onions and saute them.
Now add all the whole spices mentioned above.
After sauteing the onions, add red chili powder, turmeric, coriander and cumin powder one by one. Add salt as well.
Add tomato puree, ginger garlic, and chili paste immediately after powdered spices.
Now add chickpeas and cook on high flame for two to three minutes.
At this stage add yogurt and mix well. Cook for about 5 minutes from high to medium flame without covering it.
After few minutes, add water to the chickpeas. Cover it and cook from high to low flame for around 40 to 45 minutes or until chickpeas are soft.
When the chickpeas are soft and thick in gravy then slow down the flame before adding rice into it.
Meanwhile fry the sliced onions and keep them aside.
Soak saffron strands in half a cup of water or yellow color in the water.
For the Rice
While chickpeas are being cooked till then boil the rice while adding whole dry spices mentioned for the rice in ingredients.
Add oil and salt to it.
Now add rice and boil them until 70 percent cooked.
Rinse them and after 2 to 3 minutes start layering.
In the thick gravy of chickpeas, add the first layer of rice and put some fried onions on the top. Now add the second layer of rice and pour some food color or saffron water on the top of this second layer with some more fried onions.
Add 2 tablespoons of oil or ghee in between the rice to moisten it.
Now cover the rice on low flame for about 15 to 20 minutes.
Serve this biryani with raita or plain yogurt with onion and cucumber salad.
Tips
Add spices as per your taste.
You can use either saffron or yellow food color.
Add water in the chickpeas as per the requirement. Gravy should be thick when layering.
Muslin cloth can also be used to keep whole dry ingredients while boiling the rice.
Thank you!
コメント