Another spicy recipe using channa.. channa lovers will enjoy this briyani.
|1||Salt (as per taste)|
|1 cup||Konda kadalai(kabuli channa)|
|3 T||Garlic (chopped)|
|3 T||Any vegatable oil|
|1 no||Cinnamon stick (small)|
|3 nos||Dry red chili(as per required)|
|1 cup||Onion (roughly chopped)|
|1 cup||Basmathi rice|
|1 T||Garam masala powder|
|1 no||Cardamon (crushed)|
|1 no||Bay leaf|
|1||Mint leaves (chopped)|
|1||Coriander and curry leaves (chopped)|
|1 cup||Coconut grated (½ shell)|
|1 T||Garlic (chopped)|
Soak channa overnight and pressure cook with salt. Leave for 3 hissses. After 15 min remove water and keep boiled channa aside.
In a pan take 1/2 tablespoon of ghee and fry the basmathi rice for 2 min
Grind the chopped tomato into juice and keep aside.
In a pan, heat 3/2 teaspoon of oil and fry all the ingrdients under group 2 with one tablespoon of grated coconut. Leave it to cool and grind in mixie (Paste 1)
Grind the grated coconut with 1 cup of hot water and take the milk from it(This is firstextract), Again grind with another 2/3 cup of hot waterand take the milk (second extract).
In a pressure cooker, add 3 tablespoon of ghee.When ghee gets heated up add the crushed cardamon and bay leaves.When the cardamon aroma comes,add remaining chopped garlic. after a minute add the grinded paste 1.Stir for a 2 minutes.Now add the tomato juice and the garam masala.
Add the boiled channa. Add coconut milk and water so as the combined volume of the both should be of 2 cups. Now add basmathi rice,salt. Add chili powder if required. Add mint and coriander leaves. stir for few seconds. Close the lid and pressure cook hor 3 hisses. Leave for 15 min .
Open the lid and mix it up as the masala may remain at the top. Serve with raitha.
Instead of boiled channa, boiled green peas may be used.