this can be a really healthy and satisfying dish.
Preparation Time : 20 mins. Baking Time : 25 mins. Cooking Time : 40 mins. Baking Temperature : 200°C (400°F).
Ingredients
1 recipe cooked biryani rice 3 tablespoon chopped coriander 2 tablespoons chopped mint (phudina) ½ teaspoon chopped green chillies ¼ teaspoon saffron (kesar) dissolved in ¼ cup low fat milk
Other ingredients
1 teaspoon oil for greasing For the kabuli chana gravy ½ cup kabuli chana (chick peas) 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon red chilli powder ½ teaspoon turmeric powder (haldi) 1 cup fresh low fat curds (dahi) ¾ cup chopped tomatoes 1 cup peeled and chopped potatoes 1½ teaspoons finely chopped green chillies 1 tablespoon oil Salt to taste
For the kabuli chana gravy
- Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
- Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
- Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
- Add the curds, tomatoes, potatoes and green chillies and stir for a while.
- Add the cooked kabuli chana and salt and mix well. Keep aside.
How to proceed
- To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
- Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. Serve hot.
Responses
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- Guest 11 years ago
to whoever posted this recipe,
this is an exact copy of tarala dalal's recipe!!! C'mon if you're copying at least change the measures!!1