This dish is an innovative blend of rice and Kabuli chana.When served with a bowl of raita, this can be a really healthy and satisfying dish.
2 cup cooked biryani rice
3 tbsp chopped corriander (dhania)
2 tbsp chopped mint leaves (phudina)
1/4 tsp saffron (kesar) strands dissolved in 1/4 cup mlilk
1 tsp oil for greasing
For The Kabuli Chana Gravy
1 cup kabuli chana (white chick peas)
1 packet Maggi bhuna masala(with onion and garlic)
1 tsp chilli powder
1 tsp Chole masala
1/2 tsp Haldi powder
1 cup Dahi
1 tbsp oil
salt to taste
For the kabuli chana gravy
Soak the kabuli chana overnight
Boil with a little water for 6 whistles the next day. Drain.
Heat the oil in a non-stick pan, add bhuna masala and fry for a while.
Add the red chilli powder, turmeric powder,chole masala and 2 teaspoons of water and fry for 1 minute.
Add the dahi and stir for a while.
Add the cooked kabuli chana and salt and mix well. Keep aside.
To make Biryani:
To the cooked biryani rice, add the coriander, mint, 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 for 20 minutes.
Remove the foil and serve hot with raita of your choice..