. Recipes: CHICKPEAS BIRYANI

CHICKPEAS BIRYANI

CHICKPEAS BIRYANI



INGREDIENTS:
2 cup  Basmati Rice,
1 cup Chickpeas,
4-5 Green Cardamoms,
2-3  Bay leaves,
4-5  Cloves,
250 gm Skimmed Milk Yogurt,
1tsp Ginger paste,
1"  Ginger (cut into fine slices),
2-3 tbsp  Fresh Mint leaves,
2 tsp Green Chilli paste,
2 tsp  Red Chilli powder,
1/2 tsp  Turmeric powder,
1 tsp Mixed Spices powder,
2 tsp Garlic paste,

3-4 tbsp  Fresh Coriander leaves(chopped),
1 tsp Salt, you can increase/decrease as per your taste. 
4 Boiled Eggs.     



PREPARATION:
Soak Chickpeas overnight in water. Drain & put in pressure cooker in 4 cups of water with salt for more than 30 minutes . Drain chickpeas. Soak rice in water for about 30 minutes. Drain. Boil four cups of water in a deep pan with Salt & Green Cardamoms,  Cloves and Bay Leaves. Add rice and Cook. Drain excess water. Marinate Boiled Chickpeas in Yogurt, Ginger Paste, Ginger, half of Mint Leaves, Green Chilli Paste, Red Chilli Powder, Turmeric Powder, Mixed Spices Powder & Garlic Paste. Place the marinated chickpeas in a deep non-stick pan. Spread cooked rice over the chickpeas evenly. Sprinkle  half of the Coriander Leaves over rice. Then cover the pan tightly and put on low heat for 20 minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves and Boiled Eggs.  CHICKPEAS BIRYANI  is ready to serve.

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