Chickpea Biryani

 

Ingredients

2 cups basmati rice

2 cups cooked chickpeas

1 cup onions (chopped)

1 cup tomatoes (chopped)

1/3 cup tomato puree

2 tbsp ginger garlic paste

1 cup mint leaves

1 cup cilantro

2 ½ cups water

1 tsp red chili powder

2 green chilies

¼ tsp turmeric powder

2 sticks cinnamon

4-6 cloves

2 bay leaves

2 star anise

1/3 cup vegetable oil

½ tbsp ghee

2 tbsp cashews

1 pinch orange-red food color (optional)

Salt to taste

 

Preparation

• Rinse the rice thoroughly, drain and keep it aside. Grind half a cup mint, half a cup cilantro, ginger garlic paste, 1 tablespoon cashews and green chilies into a smooth paste.
• Heat oil in a non-stick wok and fry the spices (cinnamon, cloves, star anise and bay leaves) until they are brown and fragrant. Add onions and sauté till they become soft and translucent. Now add tomatoes and sauté until they are cooked. To this, add the ground paste, tomato puree, chili powder, turmeric, salt and sauté well under medium heat. When the gravy comes together, blend in the chickpeas. Keep cooking until the mixture is nice and thick.
• Now, add water to the gravy and bring it to a boil. Add the washed rice and bring it to a boil once again. Give it a gentle stir and cover the pan, allowing the rice to simmer. When the rice is half done, mix in the remaining mint and cilantro. Continue to cook until the rice is fully done (about 8-10 mins overall). Fluff up the rice with a fork and transfer to a serving bowl.
• Mix the food colour in a tablespoon of water and pour it circularly on top of the rice. Mix gently and garnish with cashews sautéed in ghee. Serve warm with raita and chips.

Tip:  The right amount of water and cooking time are important in cooking the biryani to perfection. Also, make sure to stir gently always, as basmati rice tends to break very easily.