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.

Ingredients:

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

Method: 
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..

 

Happy Cooking!!!

Sameera.