How to make Chholay Biryani -

Combination of fragrant rice and chickpeas in an absolute oil free version

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Chickpeas (kabuli chana) (काबुली चना)

Cuisine : Punjabi

Course : Rice

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For more recipes related to Chholay Biryani checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like Rajma Biryani MBPS pulao Red Lentil Rice Mopillah Biryani

Chholay Biryani

Chholay Biryani Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chholay Biryani Recipe

  • Basmati rice 1 1/2 cups

  • Chickpeas (kabuli chana) 1/2 cup

  • Tea leaves 2 tablespoons

  • Salt to taste

  • Green cardamoms 5-6

  • Bay leaves 2-3

  • Cloves 2-3

  • Skimmed milk yogurt 1 1/2 cups

  • Ginger paste 1 teaspoon

  • Ginger cut into thin strips 1 inch pieces

  • Fresh mint leaves torn 1/2 cup

  • Green chilli paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Garlic paste 1 teaspoon

  • Saffron (kesar) a few strands

  • Skimmed milk warm 1 tablespoon

  • Kewra water a few drops

  • Fresh coriander leaves chopped 1/4 cup

Method

Step 1

Soak kabuli chana overnight in four cups of water. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender.

Step 2

Remove the muslin cloth bag and drain chickpeas. Soak rice in three cups of water for about half an hour. Drain.

Step 3

Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done.

Step 4

Drain excess water. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala power and garlic paste.

Step 5

Dissolve saffron in warm milk and mix in kewra water. Place the marinated chickpeas in a deep non-stick pan.

Step 6

Spread cooked rice over the chickpeas evenly. Sprinkle dissolved saffron and half of the coriander leaves over rice.

Step 7

Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves.

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MasterChef Sanjeev Kapoor

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.