The last in the Biryani series is Chickpea Biryani . Chickpeas or Garbanzo beans have a delicious nut like taste and buttery texture and provide a concentrated source of protein .We all know that plant protein is not a complete protein ,but when legumes like beans, lentils, and peanuts are combined with grains like wheat, rice, and corn, a complete protein is born.

 

The chickpea Biryani is a good source of protein , I made the chola with my one spice channa recipe and layered them with long grained basmati rice with torn mint leaves and fried onion in between the layers . After the layering is done tiny holes are made and dollops of ghee are poured randomly . Fresh mint sprigs, lemon slices lend a wonderful aroma while the biryani is being baked. I have already made a Chola Biryani , which was a completely different version. It is hard for me to compare these versions as they both are equally delicious and both are Protein Rich.

I served the Biryani with Dahi Wada chat with sprouts , salad and Kaali Gajjar ki Kaanji.The sprouted Dahi Wada chat is a wonderful source of protein too .

Chick pea Biryani

Ingredients

Rice

2 tbsp ghee
2-3 green cardamom
2-3 bay leaves
2-3 cloves
1 small stick cinnamon
11/2 cups basmati or any long grained rice
3 cups water

Channa

1 cup chickpeas
1tbsp tea leaves
2-3 dried Indian gooseberry
6 tbsp oil
2 onions,chopped
4-6 green chillies, slit
1 1/2 tsps Chana masala
1 cup tomato purée
Salt to taste

Other ingredients

1/2 cup fried onions
8-10 baby potatoes, boiled and tossed in a spicy masala
Fried chillies
Mint sprigs
Lemon slices
Mint leaves

Method

Rice

Heat ghee in a pan and add bay leaves, cloves, cinnamon and cardamoms.
Add rice and roast for 3-4 minutes.
Add water and salt and transfer the rice to a rice cooker.
You could make the rice on stove pot too , but make sure each grain should be separate.

Channa

Soak the chickpeas overnight.
Drain and pressure cook them with four cups of water.
Tie a tbsp of tea leaves and gooseberry in a muslin cloth.
Add this bag and salt to the chickpeas and pressure cook for 6-8 whistles, or till the chickpeas are completely soft and cooked.
Drain the chickpeas , reserve the water.
Discard the muslin cloth.
Add oil to the pan and saute onions and green chillies. Saute till onion is pink.
Add channa masala and saute for another few minutes.
Add the tomato purée and cook till dry.
Add the chickpeas and the reserved water from them.
Simmer and cook for 5-7 minutes, the channa should be semi solid.

Assembling the Biryani

Grease a oven proof dish with ghee.
Spread half the rice forming a layer.
Sprinkle fried onion and torn mint leaves.
Spread the channa over the rice layer.
Now spread rest of the rice over the channa.
Arrange fried onions, fried chillies , mint leaves , baby potatoes and lemon wedges.
When assembled make tiny holes randomly , pour in ghee so it seeps down .
Cover with a foil .
Bake at 180 deg C for 15 minutes.

Week 2 ends today, let us check the Biryanis of this week.

Biryani Cake

Baked Khichri Biryani

Raajma Biryani

Hyderabadi Quabooli

Amritsari Vadi Biryani

Print Recipe
Chick pea Biryani
The Punjabi Chole Chawal made into a gourmet Biryani, which is simple to prepare, is a complete high protein meal.
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 8-10 hours
Servings
Ingredients
Channa
Other ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 8-10 hours
Servings
Ingredients
Channa
Other ingredients
Instructions
Rice
  1. Heat ghee in a pan and add bay leaves, cloves, cinnamon and cardamoms.
  2. Add rice and roast for 3-4 minutes.
  3. Add water and salt and transfer the rice to a rice cooker.
  4. You could make the rice on stove pot too , but make sure each grain should be separate.
Channa
  1. Soak the chickpeas overnight.
  2. Drain and pressure cook them with four cups of water.
  3. Tie a tbsp of tea leaves and gooseberry in a muslin cloth.
  4. Add this bag and salt to the chickpeas and pressure cook for 6-8 whistles, or till the chickpeas are completely soft and cooked.
  5. Drain the chickpeas , reserve the water.
  6. Discard the muslin cloth.
  7. Add oil to the pan and saute onions and green chillies. Saute till onion is pink.
  8. Add channa masala and saute for another few minutes.
  9. Add the tomato purée and cook till dry.
  10. Add the chickpeas and the reserved water from them.
  11. Simmer and cook for 5-7 minutes, the channa should be semi solid.
Assembling the Biryani
  1. Grease a oven proof dish with ghee.
  2. Spread half the rice forming a layer.
  3. Sprinkle fried onion and torn mint leaves.
  4. Spread the channa over the rice layer.
  5. Now spread rest of the rice over the channa.
  6. Arrange fried onions, fried chillies , mint leaves , baby potatoes and lemon wedges.
  7. When assembled make tiny holes randomly , pour in ghee so it seeps down .
  8. Cover with a foil .
  9. Bake at 180 deg C for 15 minutes.
Recipe Notes

13 thoughts on “Punjabi Chickpea Biryani, a high protein meal”

  1. hum logon ko present karne ko kuch baaki choda aapne ?? 🙂 this entire series is great, loved the sautéed baby potatoes caught my attention ! my husband would LOVE this kind of a meal !

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