CHOLE BIRYANI / CHICKPEAS BIRYANI

 During weekends, I often make various types of Biryani. When it comes to biryanis we either think about Chicken biryani or Veg biryani. But there are more options than the classic ones. People assume that only chicken/ veg biryani tastes good . But let me tell you that’s not the case, biryani can taste good with other things as well. This Chole Biryani Recipe is a biryani with a difference. Instead of the usual combination of vegetables and meat, this one is made with carbohydrates and protein packed chickpeas. CHOLE BIRYANI is an aromatic, spiced and delicious dum cooked layered biryani made with white chickpeas, basmati rice, curd, onion, tomatoe puree, herbs and few Indian spices. Give this recipe a try in your kitchen. If you are also among the people, who are thinking, about what to do with chickpeas ?, then here is the answer...!!! Who don’t want to say no to Biryani? Chana / Chole Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani. Mostly, I prepare different varieties of biryani or pulao on weekends. This Sunday, I didn’t have the conventional vegetables / chicken to make Biryani today, but I crave for Biryani. Luckily I have soaked chole/  chickpeas in my fridge. So I thought of making chole pulao first using Chole but then thought of trying something different. So tried this lip smacking recipe - this Chole Masala Biryani is combination of Chole Chawal put together as a biryani. Soaked Chole is cooked with onion-tomato based gravy which is flavored with chana masala and other spices. A perfect meal for lunch box! Unlike, veg biryani there is not much chopping work needed, just cook chole separately, then temper with spices, add masala powder, rice, mix everything, layer it with rice and that’s it, your biryani is ready. Also known as Chole masala biryani, Kabuli chana biryani or Chana biryani. 

Chickpeas are very healthy as they are rich in both soluble and insoluble dietary fibre. They are the good source of protein for vegetarians. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Salad with chickpeas are tasty and can keep you full longer, controlling the appetite. This Chole Biryani is simple, quick and easy to make. I prepared it with white Channa and if preferred you can make it with Kala Channa too. Since Chickpeas are the star ingredient in this dish. Ensure that they are in their shelf life and not aged. If  the chickpeas are aged then they take lot of time to cook and also don't taste good. So I highly recommend using best quality of chickpeas. Also remember to soak the chickpeas for 7-8 hours or overnight. For making biryani, I a prefer and recommend using good quality and aged basmati rice for long rice grains, I used India Gate Basmati Rice, else you can use any Biryani Rice available at your place. You can also make it in pressure cooker which is less time consuming. A very flavorful and delicious biryani made with chole / chickpeas. So if you like chickpeas and biryani, then you will love this biryani as well. Pair it with your favourite raita and relish. It makes for a delicious, filling and comforting weekend lunch or dinner. If you ever try this recipe don’t forget to share your photos with me on Facebook ,Instagram and tag me.

Chole Biryani, Chana Biryani , easy Biryani recipe with full step by step pictures and instructions.

INGREDIENTS :

For cooking Rice - 

2 Cups Basamati Rice

2 small Bay Leaf

3-4 Black Peppercorns

1/2" Cinnamon stick

1 Javitri

1 Black Cardamom

1 Star Anise

1 tablespoon Coriander, chopped

1 tablespoon Mint Leaves, chopped

Salt as per taste

1 teaspoon Ghee

For cooking Chole - 

1-1/2 Cup Soaked Chickpeas / Chole

2-3 Bay Leaf

2 pieces of 1" Cinnamon stick

2 Black Cardamoms

4-5 Green Cardamoms

5-6 Cloves

1 teabag ( optional ) ( see notes )

Pinch of Salt

1 teaspoon Ginger- Garlic Paste

For making Chole Gravy -

1/2 Cup Potatoes

1 Cup sliced Onion

2 teaspoon Ginger - Garlic Paste

1 Cup Tomato Puree

1/2 Cup whisked Curd

Powdered Spices  used for Chole Gravy- 

1 tablespoon Red Chilli Powder

1 tablespoon Coriander Powder

1 tablespoon Cumin Seeds Powder

1/2 tablespoon Biryani Masala

1 tablespoon Anardana / Aamchur Powder

1/2 teaspoon Black Pepper Powder

1 tablespoon Chole Masala

Salt to taste

2 tablespoon Ghee

1 teaspoon Shahi Jeera

Other Ingredients For Assembling Biryani - 

Few Strands of Saffron, Soaked in 1 tablespoon Milk/ Water

Chopped Coriander Leaves

Chopped Mint Leaves

Fried Onions ( Birista )

2-3 slit Green Chillies

Few drops of Rose / Kewra Water

2 teaspoon Ghee

METHOD :

To begin making the Chole Masala Biryani Recipe, let us keep each of the elements ready. 

For Soaking and Cooking Chickpeas - 

STEP 1 - Rinse 1-1/2 cup white chickpeas ( around 250 grams) a couple of times in fresh water. Then soak them in enough water overnight or for 8 to 9 hours.  

STEP 2 - Later drain all the water from the chickpeas. Rinse the chickpeas and keep them aside.

STEP 3 - In pressure cooker, add the chole with 1 bay leaf, 3-4 black pepper, 1" cinnamon stick, 1 teabag (optional ), little salt and water.

STEP 4 -  Close the lid and pressure cook for 3-4 whistles. Let the pressure release on its own.

STEP 5 - When the pressure falls down on its own, then only remove the lid and check the chickpeas.

They should be cooked well and softened. Do note that the chickpeas should not have a bite in them. Remove the tea bag, transfer them to another bowl and keep them aside.

For Cooking Rice -

STEP 1 - Wash and soak basmati rice in 2.5 cups water for 15-20 minutes.

STEP 2 - In a wide wok / pan / vessel, add  around 5 cups water and keep it on the heat.

STEP 3 - Add bay leaf, peppercorns, cinnamon stick, javitri, star anise, black cardamom, salt, coriander leaves, mint leaves and ghee in it.

STEP 4 - Once the water starts to rolling boil, add soaked rice.

STEP 5 - Give it a nice stir and let this simmer on medium flame for 10-15 minutes or until the water is absorbed. Time may vary depending upon the quantity and quantity of rice you use and also the flame of your gas stove.

STEP 6 - Check the rice after  12 minutes and it should be cooked 80-90%. Turn off the heat.

STEP 7 - Remove the rice from heat, transfer them in a big strainer, drain excess water

and spread evenly with fork and let them cool. This process will ensure that the rice won;t cook more in their own heat.

Preparing Chole Gravy - 

STEP 1 -  So when the rice is getting soaked and cooking, you can prepare the chana gravy.

STEP 2 -  Heat 2 tablespoons of ghee in a heavy bottomed pan and add shahi jeera.

STEP 3 - Let the shahi jeera splutter.

STEP 4 - Then add the 1 cup tightly packed thinly sliced onions. Stir and mix very well.

STEP 5 - Saute the onions stirring often on low to medium heat. For quick cooking of the onions, add a pinch of salt.

STEP 6 - Saute till the onions become golden.

STEP 7 - Add halved potato in it and cook for 3-4 minutes and cook untill half done.

STEP 8 - Add ½ tablespoon ginger- garlic paste. Saute for some seconds or till the raw aroma of ginger-garlic goes away.

STEP 9 - Then add 1 cup tomato puree. Cook for a minute ou until the ghee seperates from the sides. 

STEP 10 - Next add all the spice powders mentioned under title " powdered spices ". 

STEP 11 -  Stir and mix the spice powders very well with the rest of the ingredients.

STEP 12 - Add whisked curd to the gravy and cook until you see ghee seperates from the gravy.

STEP 14 - Finally, add the cooked chana / chole with the water remained after pressure cooking.

STEP 15 - Mix the chickpeas very well with the rest of the masala.

STEP 16 - Add 1/2 cup of water, stir it well and cook for 5-7 minutes. Keep the gravy consistency according to your taste and preference. 

STEP 17  -  Check and season with more salt if required. Simmer till the chickpeas as well as the gravy cooked well.

STEP 18 - When the chickpeas are cooking, warm 1 tablespoon milk and add a pinch of saffron strands. Stir and keep aside. You can also use water instead of milk.

Assembling and layering Chole Biryani - 

STEP 1 -  Keep the cooked chole in the same pan. Only make sure that they are spread evenly to form the first layer of biryani.

STEP 2 - Next layer with all of the rice.

STEP 3 - Then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 3-4 slit green chillies.

STEP 4 - Next top with the fried onions.

STEP 5 - Sprinkle the saffron dissolved milk / water evenly. 

STEP 6 - Also add 1 teaspoon of rose water or kewra water.

STEP 7 - Add 1 teaspoon ghee.

STEP 8 - Now place a moist kitchen towel / cotton cloth on the lid and tie the corners. 

STEP 9 - Heat a skillet / thick iron tawa on low- medium heat.

STEP 10 - Place a lid tightly. Keep the pan on a heated tawa or skillet. ( see notes )

STEP 11 - Finally, cook the biryani on dum so that the flavors combine with the rice. Gently mix the biryani before serving.

 STEP 12 -  Switch off the flame and let the biryani rest for atleast of 5 to 7 minutes. ( see notes )

Serve chole biryani hot or warm with raita, salad, yogurt or shorba. Here, I have variety of fruits in my fridge, so prepared mix fruit raita.

NOTES - * The time taken to cook chickpeas, depends on their quality and intensity of the flame, so cook accordingly.

* Here I have used a tea bag while cooking the chole in pressure cooker. But it is totally optional. I like the flavour and aroma and so I added it. 

* Do note that the chickpeas should not have a bite in them.

* * Adjust the spices as per your taste.

* Adjust water based on the type and quality of rice.

* The gravy has to be of medium consistency and not thin.

* For Vegans, instead of curd we can add 1 tablespoon of lemon juice.

* I have layered in just two main layers each of the chickpea gravy and rice.

 * If you want you can make four layers by repeating the same sequence.

* Ghee gives absolute taste to Biryani but we can also use oil for preparing masala/ gravy.

* I always put a weight on the lid while dum cooking the biryani. It helps to fix the lid tightly. 

* When the cooking is complete, check the bottom layers with a fork or spoon and there should not be any liquids.

* If there are any liquids, then continue to dum cook for some more minutes.

* I have used homemade chole and biryani masala for this recipe but feel free to use whichever brand masalas available in your pantry.

METHAMBA

 It's the beginning of summer and the market is flooded with raw mangoes. Maharashtrians generally start eating mangoes in both types, raw and ripe from the new year that is "GUDI PADWA".  Many of you must have started preparing various side dishes such as " Kairichi Dal" , " Kairiche Panha" " Methamba" with raw mango. Today, I am going to share the traditional authentic recipe of how to make METHAMBA - A typical Maharashtrian recipe which can be found in most of the Marathi households.  METHAMBA is made in most homes in the beginning of summer. It's very popular summer dish in Maharashtra. It is served as a pickle, salad or side dish to your meal. Generally, tangy and sour green mangoes/ kairi is used to make methamba. An easy and simple summer special recipe which goes well with anything. Methamba is a sweet, sour and spicy relish. Additon of methi seeds will give a distinct flavour and taste to methamba. It is less oily as compared to regular traditional pickles. The best part of this recipe is the use of jaggery and I can't tell you how many spoons I have licked while preparing this pickle. I had no patience. The pickle stays good in refrigerator for about couple of months. The consistency of the pickle varies across homes, some live it runny with extra jaggery while others prefer it thick. It totally depends on your liking. An easy and simple summer special recipe which goes well with anything. A piping hot chapati with ghee and methamba can make a yummy lunch. To start a day, you can also relish it by spreading on your toast.

INGREDIENTS :

4 Cups sour, raw Mango

2-1/2 Cup Jaggery ( see notes )

2 teaspoon Fenugreek /Methi Seeds

1 teaspoon Mustard Seeds

1/4 teaspoon Asafoetida

2 tablespoon Red Chili Powder ( adjust as per your liking )

1/2 teaspoon Turmeric Powder

Salt to taste

1 tablespoon Oil

METHOD :

STEP 1 - Peel and cut the mango into small pieces.

STEP 2 - Heat oil in a wide pan on medium heat.

STEP 3 -  Add methi seeds and let them roast until fragrant. ( Approx. 15-20 seconds ) Cook until they starts to change the colour. But don't overcook them.

STEP 4 - Then add mustard seeds and asafoetida. Let mustard seeds crackle.

STEP 5 - Add turmeric powder and immediately add diced raw mango. Give it a nice mix.

STEP 6 - Saute well, reduce the flame, cover and allow the mango to cook and turn soft. Approx 2-3 minutes.

STEP 7 - Add chilli powder and salt. Mix it , cover and cook again until all the spices have mixed well. 

STEP 8 - When the mangoes would have softened a bit, it's time to add jaggery.

STEP 9 - Add grated jaggery , give it a nice stir and let it cook for 4-5 minutes. I have jaggery powder,so I have used that. ( The combination of mango, jaggery and salt will release some moisture. Continue cooking on medium flame for 3-4 minutes.) ( see notes ). After adding jaggery, keep stirring lightly so that it doesn't burn and stick to the bottom.

STEP 9 - Add 1/4 cup water and mix well. Let it boil and simmer for about 5 more minutes or until the mango becomes soft. ( see notes )

STEP 10 - Cook till the mango pieces change the colour and are soft. You can see the mango pieces starts losing their shape.

STEP 11 -  Check the seasonings and add if needed.

STEP 12 -  After achieving your liking consistency, switch off the flame and methamba is ready to serve.

Serve sweet, savoury and tangy methamba with chapati, dhapate , thalipeeth or varan- bhaat and enjoy.

If you want to store it then allow it to cool completely before transferring to a clean and dry glass jar.

NOTES - * Methamba should be of dropping consistency. So add water accordingly.

* Do not add to much water. Add water depending on how thick or thin methamba you want.

* You can reduce the quantity of Methi Seeds according to your liking.

* After cooling, it will thickens, so do not overcook after adding jaggery.

* You can adjust the proportion of jaggery and chilli powder according to your liking.

* Do not let the mangoes burn from the bottom. If you feel so, sprinkle 1 teaspoon of water.

* Methamba will remain good at room temperature for 3-4 days. But if you want to store for longer, refrigerate it in a clean glass jar. It will stay for upto couple of months.

SEWAI KA ZARDA / ZARDA SEWAIYA

 Hey everyone, I hope you are having an incredible day today. Today, I am going to share a distinctive dish, sawiyon ka zarda. No wonder this special dessert is almost everyone’s favorite in my family. SEWAI KA ZARDA is one of the most favored of current trending meals in the world. It is easy and simple recipe and it tastes delicious. It’s appreciated by millions every day. Whatever you call it Dum ke Seviya, Kimami Semiya or Dum ke Semiya, the taste is amazingly same. Sewai Ka Zarda is the most delicious and delicate recipe of Sevai.  It is also known as "Sawiyon Ka Muzafir". It is rich, creamy, moderately sweet and delicious dessert that is an important recipe for Eid celebrationso. Eid is incomplete without it. The Dum ke Seviyan is a must during Eids. I had intended to finish up this recipe and post before the RAMZAN, so prepared it on hubby's birthday few days back. 

Sewai Ka Zarda is a sweet dish made with fine quality of vermicelli ( sewai ), ghee, sugar, khoya and nuts. It is an Awadhi recipe.This recipe is so nice that people have a hard time saying to no to it. Doesn’t matter if you do not have a sweet tooth. This sweet delicacy is on the menu during special occasions and festivals. It is an instant recipe you can make in just 20 minutes. Seviyan ka Zarda does not require any special ingredient or any tedious technique. It’s an absolute treat for your taste buds, eyes and nose as well. If you are using pre-roasted Sevai then you may skip toasting the Sevai in ghee. If you want a more intense color then you can also add synthetic edible orange color, but I always avoid adding any synthetic color in my recipes. That’s why I have added saffron in my recipe of Seviyan Ka Zarda. It gave it a nice color, taste, and aroma as well. Today I’m sharing you one authentic way of making shemai zarda . But before I share the recipe , I would love to mention , please try to use khoya/ maowa in making shemai zarda , it really makes a great difference.

 This Eid, try making Sewai Ka Zarda and impress your friends and family. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading.

INGREDIENTS :

2 tablespoon Ghee

250 gm Sewaiya / Vermicelli

250 ml Water

120 gm Sugar ( adjust accordingly )

100 gm Khoya / Mawa

1/4 teaspoon Cardamom Powder

1/4 teaspoon Nutmeg Powder

2 tablespoon Almonds, Pista and Cashewnuts each, sliced

6-8 Dates, cut into small pieces

Few Saffron strands soaked in 1 tablespoon Milk / Water

METHOD :

STEP 1 - Heat 1 tablespoon ghee in a wide pan.

STEP 2 - Add nuts in it and saute  over low flame till they get light brown in color and start releasing its aroma.

STEP 3 - Take out the nuts and transfer to a bowl and keep aside.

STEP 4 - In the same pan, heat the remaining ghee.

STEP 5 -  Now add sewai and roast well until nice golden brown and crispy. It takes hardly 1-2 minutes over low-medium flame.

STEP 6 - While roasting sewai, on the other side, add 250 ml water and 120 gm sugar in a saucepan and put it on the flame.

STEP 7 - Keep stirring till the sugar dissolves completely. Make a simple sugar syrup.

STEP 8 - Now add the sugar syrup in sewai and mix well.

STEP 9 -  Close with the lid and let it cook well till almost 1/3 rd water get soaked by sewai. Keep the flame low. It takes around 8- 10 minutes.

STEP 10 - After 10 minutes you will see all the syrup will be absorbed and savai become fluffy.

STEP 12 - Add cardamom powder, nutmeg powder, dates and roasted nuts and give it a nice mix.

STEP 13 - Add prepared saffron milk and mix it properly and cook for another 2-3 minutes.

STEP 14 - Finally add crumbled khoya, give it a nice stir and cook for another 3-4 minutes or until the mixture is dry.

STEP 15 - Your Sewai Ka Zarda is ready to serve. Remove in individual serving bowl and ready to serve.

Garnish with some more sliced almonds, cashews and pistachios. Serve hot and enjoy.