Shahi Chana Masala biryani
Shahi Chana Masala biryani

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, shahi chana masala biryani. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Shahi Chana Masala biryani is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Shahi Chana Masala biryani is something that I have loved my entire life.

A wide variety of shahi biryani masala options are available to you, such as drying process, processing type, and shape. Kabuli Chana Quick Meals Recipes Pulao Recipe Channa Masala Biryani Chana Vegetarian The Punjabi garam masala forms an important part as it lends great taste to the dish. Biryani Recipes : Vegetable Biryani, Kabuli Chana Biryani, Hyderabadi Biryani, Paneer Mutter Biryani and Shahi.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Prepare 1 cup chick peas, soaked overnight
  2. Prepare 1.1/2 cup basmati rice soaked for 1 hour
  3. Get 2 green chillies slit from centre
  4. Prepare 4 onions sliced
  5. Prepare 2 tomatoes chopped
  6. Get 1 teaspoon garlic crushed
  7. Get 1 teaspoon ginger crushed
  8. Prepare 2 tablespoons shahi biryani masala
  9. Make ready 1 teaspoon coriander powder
  10. Make ready 1/2 teaspoon jeera powder
  11. Get 1 teaspoon red chilli powder
  12. Get 1/4 teaspoon turmeric powder
  13. Prepare Salt as per taste
  14. Prepare 2 teaspoon chopped mint leaves
  15. Get 2 teaspoon chopped coriander leaves
  16. Make ready 1/2 cup milk
  17. Take Pinch saffron strands
  18. Make ready 2 tablespoon ghee
  19. Make ready 1/4 cup oil
  20. Make ready 1 teaspoon Black cumin seeds
  21. Make ready 1 piece Cinnamon stick
  22. Take 1 black cardamom
  23. Prepare 3 green cardamom
  24. Prepare 1 star anise
  25. Make ready 2 bay leaves
  26. Get 5-6 black pepper pods
  27. Get 3 cloves
  28. Take Some dry fruits for garnishing
  29. Make ready 1 teaspoon coriander powder

So there are different How is chana masala made? The first step to make chana masala starts by soaking the chickpeas overnight. Chana masala, also known as channay, chole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana (चना).

Steps 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.

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