approximately Kale Channe Ki Biryani Recipe: experience the brilliance of black gram blended with fragrant basmati rice and an problematic blend of flavours.



  • 3 inches Cinnamon
  • 5-7 Green cardamoms
  • 1 Cup Black gram (kala chana), boiled
  • 1 1/2 Cups Basmati rice (soaked for 2 hours)
  • 8-10 Cloves
  • 5 Tbsp Ghee
  • 2 Black cardamoms
  • 4 Green chillies (slit)
  • 2 Tbsp Ginger-garlic paste
  • 2 Tbsp Coriander powder
  • 5-6 Black peppercorns
  • 2 Bay leaves
  • 2 Medium Onions, sliced
  • 5-6 Black peppercorns
  • 2 Bay leaves
  • 2 Medium Onions, sliced
  • 1/2 tsp Turmeric powder
  • 1/3 Cup Fresh cream
  • 1 tsp Saffron
  • 1 inch Ginger, julienne
  • 1 tsp Screw pine essence (kewra)
  • 1/2 Cup Yogurt
  • 1 tsp Red chilli powder
  • To taste Salt
  • 10-12 Cashew nuts, fried
  • 10-12 Almonds, fried
  • 1 1/2 Tbsp Fresh mint leaves, chopped
  • 3 Tbsp Fresh coriander leaves, chopped
  • 1 tsp Garam masala powder
  • 1/4 Cup Milk
  • For sealing Whole wheat flour dough
  • 2 + for garnishing Tbsp Browned onions


  1. Boil three cups water in a deep non-stick pan.
  2. upload 1 inch cinnamon, 2-three cardamoms and four-five cloves and mix.
  3. upload rice and cook dinner until partially carried out, drain and set apart.
  4. warmth 4 Tbsp ghee in some other deep non-stick pan.
  5. add cinnamon, black cardamoms, inexperienced cardamoms, peppercorns, bay leaves and cloves, saute until aromatic.
  6. upload onions and saute till golden.
  7. add 2 slit inexperienced chillies, saute followed by ginger-garlic paste, blend nicely.
  8. Now upload 1 tablespoon water and saute for 3-four mins.
  9. add coriander powder and turmeric powder, reduce warmth, upload yogurt and stir constantly.
  10. cook until the ghee separates.
  11. upload black gram and mix well.
  12. upload chopped mint, chopped coriander, garam masala powder and pink chilli powder.
  13. blend nicely and upload 1 cup water, stir to combine and cook dinner for about 15 minutes.
  14. upload salt, biryani masala, cashews, almonds, blend nicely and cook dinner similarly

For the jhol:

  1. warmness milk in a non-stick pan, upload cream, mix and warmth.
  2. add ghee and saffron, blend properly and heat for a minute.
  3. Discard bay leaves, cinnamon and cardamoms from the gram mixture.
  4. Divide the combination equally into two parts and keep one element within the pan.
  5. unfold a layer of cooked rice over the gram mixture inside the pan, drizzle a few jhol on the edges.
  6. top with chopped coriander, green chilli and half a ginger.
  7. unfold the second one a part of the gram aggregate on top and repeat the procedure with the closing rice and jhol.
  8. Drizzle screw pine essence on pinnacle and crown with final ginger pieces, coriander, mint, slit inexperienced chilli, browned onions, cashew nuts and almonds.
  9. Roll the dough into a protracted cylinder and line it at the lid.
  10. cowl the pan, press to seal, location the pan on a hot non-stick tawa and cook dinner on dum (low flame) for approximately 20 minutes.
  11. Serve warm garnished with browned onions.

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