Name: Chole Biryani recipe by Sneha Satish Tiwari at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Soaked basmati rice 1.5 cups; Boiled chole 1 cup; Chopped onion -1 medium; Chopped coriander leaves; Chopped mint leaves; Ghee 2 tbs; Turmeric powder 1/2 tsp; Coriander powder 1/2 tsp; Salt to taste; Biriyani masala 1.5 tsp; Kashmiri red chilli powder 1 tsp; Degi mirch 1.5 tsp; Biriyani essence 1 tsp; Curd 1/2 cup; Saffron Strands 10-12; Milk 2 tsp; Oil 2 t.5 tbs; Bayleaf 2; Black pepper 5; Cloves 5; Cumin seeds 1/2 tsp; Star anise 2; Cinnamon stick 2; Ginger-garlic paste 1.5 tsp

Ingredients Serving: 3

Soaked basmati rice 1.5 cups
Boiled chole 1 cup
Chopped onion -1 medium
Chopped coriander leaves
Chopped mint leaves
Ghee 2 tbs
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste
Biriyani masala 1.5 tsp
Kashmiri red chilli powder 1 tsp
Degi mirch 1.5 tsp
Biriyani essence 1 tsp
Curd 1/2 cup
Saffron Strands 10-12
Milk 2 tsp
Oil 2 t.5 tbs
Bayleaf 2
Black pepper 5
Cloves 5
Cumin seeds 1/2 tsp
Star anise 2
Cinnamon stick 2
Ginger-garlic paste 1.5 tsp

Instructions

ADD 1 TSP EACH OF OIL & SALT INTO BOILING WATER
ADD ALL THE WHOLE SPICES, 1.5 CUPS SOAKED RICE, STIR & COOK FOR 8-10 MINS ON LOW HEAT
TAKE OFF HEAT WHEN THE RICE IS ALMOST DONE, STRAIN & SET ASIDE
TAKE 1/2 CUP CURD, ADD SALT TO TASTE, 1 TSP KASHMIRI RED CHILLI POWDER
ADD 1.5 TSP DEGHI MIRCH POWDER, 1/2 TSP TURMERIC POWDER
ADD 1/2 TSP CORIANDER POWDER, 1.5 TSP BIRYANI MASALA
ADD 1.5 TSP GINGER-GARLIC PASTE, MIX WELL
ADD 1 CUP BOILED CHICKPEAS, MIX
ADD 2 TBSP CHOPPED FRESH CORIANDER, 1 TBSP MINT LEAVES, SET ASIDE
HEAT 2 TBSP OIL, ADD 1/2 TSP CUMIN, 5 EACH OF PEPPERCORNS & CLOVES, 1 SLICED ONION, SAUTE FOR 1 MIN
ADD THE CHICKPEA MASALA MIX, COOK FOR 2-3 MINS ON LOW-MEDIUM HEAT
LAYER IT WITH THE COOKED RICE
ADD 1 TSP BIRYANI / KEWRA ESSENCE
SPRINKLE SOME CHOPPED CORIANDER & MINT LEAVES
ADD 10-12 SAFFRON STRANDS PRE- SOAKED IN 2 TBSP WARM MILK
ADD 2 TBSP GHEE
COVER & COOK FOR 15-20 MINS ON LOW HEAT
THE BIRYANI IS DONE, SERVE HOT WITH RAITA

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