Aloo Chole Biryani

Aloo Chole Biryani

Ingredients:

Basmati rice 2 cups (washed & soaked),

Whole spices:

Bay leaf 1, Star anise 1, Cinnamon stick 1 inch, Green cardamom 1-2, Cloves 4, Lemon wedge 1,Ghee 1 tbsp.

Methods:

2 cup of rice in the bowl then wash it with water properly, do this for at least three times. Next, transfer this into a deep container, then add twice as much water into the now add turn on the flame and add salt, whole spices, lemon wedge and ghee, mix and cook until the rice is 3/4th done. Strain excess water and spread the rice over a wide surface to cool down and cut over cooking of rice. Keep aside for later use.

For making aloo chole:

Ingredients:

White chickpeas 2 cups, Garlic cloves 6, Cinnamon sticks 1 inch, black cardamom 1 or 2, Green cardamom 1-2, Cloves 3-4, black peppercorns 5-6, Bay leaves 2-3, Carom 1 tsp, Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water), Salt to taste. Water as require, Oil 3 tbsp, Onion 3 medium size cut in sliced, Ginger 1 tbsp, Green chillies 3-4, Tomato puree 1 cup, salt to test, Coriander powder 1 tbsp, Red chilli powder 1 tbsp, cumin powder 1 tbsp, Anardana powder 2 tbsp, Raw Potatoes 3-4 medium size cut in cubes, Curd 1/4th cup, Garam masala 1 tsp, Kasuri methi 1 tsp.

Methods:

In the Instant pot add chickpeas, garlic, whole spices, strained black tea concoction, salt and water, mix well and fill water till 2 inches above the chickpea surface. Cook on presser cooker mode for 18 minute. Let the Instant pot depressurize naturally than open the lid. Give it a nice stir. In a deep pan add oil and onions and cook until its golden-brown, add ginger and green chilies and sauté for a while. Add tomato puree and salt and cook on medium flame for 7-8 minutes. Add coriander powder, red chilli powder, jeera powder and anardana powder, mix well and add 200 ml water mix well and cook until almost done. Low down the flame and add curd, stir continuously and cook for 4-5 minutes, add the cooked chickpeas along with its water. Increase the heat to high flame and cook further for 4-5 minutes. Make sure the gravy is little thick and not too runny. Add garam masala and kasuri methi and mix well.

For Assembly Briyani:

Ghee 2 tbsp, Rice 3/4th cooked, Freshly prepared Aloo chole, Fresh mint leaves optional, Fresh coriander optional, Fried onions, Saffron infused milk 2 tbsp.

Method:

Spread 1 tbsp ghee on the base of a heavy bottom casserole, spread a layer of cooked rice, then spread a layer of cooked aloo chole, sprinkle some freshly chopped mint leaves and coriander leaves, repeat the layering. Final top layer, spread rice evenly, add ghee add freshly chopped coriander leaves and mint leaves, fried onions and saffron infused milk.

Place the lid and apply dough on the rim of the casserole to seal (optional). Put the casserole over the tawa and cook for 20-25 mins on low flame.

Your aloo chole biryani is ready to be served, enjoy your biryani with raita of your choice.

Biryani or Pulao Serving