How to make Chole Biryani - SK Khazana -
The combination of chole and biryani is exquisite – a never to be forgotten experience
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpea (kabuli chana), Biryani rice
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Garlic Vegetables With Cashewnuts Shahi Dhingri Matar Paneer Jain Dal Dhokli Manglorean Pineapple Curry
Chole Biryani - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chole Biryani - SK Khazana Recipe
Chickpea (kabuli chana) soaked overnight and boiled 1 cup
Biryani rice cooked 3 cups
Punjabi Chole Masala 2 tablespoons
Ghee 1 1/2 tablespoons
Bayleaf 1
Cloves 3-4
Green cardamom 3-4
Cinnamon stick 1 inch
Black peppercorns 4-5
Onion medium, chopped 1
Green chili paste 1 1/2 teaspoons
Garlic paste 1 tablespoon
Tomato puree fresh 1 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Cumin powder 1 1/2 teaspoons
Fresh mint leaves 1/4 cup
Fresh coriander leaves chopped 1/4 cup + for sprinkling
Yogurt 3 tablespoons
Fried onions 3 tablespo for garnish
Ginger peeled and cut into thin strips 2 inch
Saffron a large pinch soaked in 3 tbsps warm milk
Screwpine water 1 1/2 tablespoons
Method
Step 1
Heat ghee in a deep non-stick pan, add bay leaf, cloves, green cardamoms, cinnamon and black peppercorns, mix and saute till fragrant.
Step 2
Add onion, mix and sauté till translucent. Add green chilli paste and garlic paste, mix and sauté for 2-3 minutes.
Step 3
Add tomato puree, mix well and saute for 2 minutes. Add turmeric powder, red chilli powder, salt and cumin powder, mix well, cover and cook for 3-4 minutes or till the oil separates. Remove the cover, add mint leaves and coriander leaves and mix well.
Step 4
Add yogurt, mix well and saute for 2 minutes. Add chickpeas and mix well. Add Punjabi Chole Masala and 3 tbsps fried onion and mix well. Add ½ cup water, mix well and cook for 2-3 minutes.
Step 5
Spread basmati rice evenly on top of the chole. Sprinkle some fried onion, ginger strips, drizzle 3 tbsps saffron milk and screwpine water and sprinkle coriander leaves. Cover the pan with aluminium foil and place the lid on. Cook on low heat for 15-20 minutes.
Step 6
Remove the lid and the aluminium foil. Transfer the biryani into a serving plate, garnish with fried onion and coriander leaves and serve hot with raita and papads.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
