Quick and easy pressure cooker chickpeas biriyani, a very healthy and flavourful biriyani. We make different kinds of biriyani but this buttery tastes chick peas makes protein packed meal. Here is recipe for you all to try.
- Chickpeas 1 cup
- Basmati Rice 2 cups
- Onion 2 medium, thinly sliced
- Green Chilli 4, slited
- Tomato 1 medium size, sliced
- Ginger 1 medium piece, chopped
- Garlic 6 cloves, chopped
- Mint Leaves few, chopped
- Turmeric Powder 1/4 tsp
- Red Chilli Powder 1 tsp
- Pepper Powder 1/4 tsp
- Coriander Powder 1 tsp
- Garam Masala / Biriyani Masala 1/4 tsp
- Cumin Powder 1/4 tsp
- Coriander Leaves few, chopped
- Ghee 2 tsp
- Cinnamon Sticks 2 or 3
- Star Anise 1
- Cloves 4 nos
- Bay leaves 2
- Fennel Seeds 1/2 tsp
Soak chick peas over night. Wash the chick peas well and pressure cook it with salt for 2 to 3 whistles, don't over cook the chick peas. Save the water in which chick peas is cooked.
Wash basmati rice and drain water and keep it aside. In a small mixer jar put 2 green chilli, chopped ginger, chopped garlic, chopped mint leaves and fennel seeds, grind well and make a paste and keep it aside.
Heat 2 tsp of ghee in the pressure cooker and fry basmati rice for few minutes, till it crispy. Don't burn the rice. Once its ready remove from the cooker and keep it aside. In the same pressure cooker heat oil and add cinnamon sticks, cloves, star anise and bay leaves and saute unit nice aroma comes out. Add sliced onion and saute for 2 minutes. Add 2 green chilli and saute until onions turn light brown colour. Now add the grinded paste and saute until the raw smell vanishes. Add tomato and saute until it become soft and mushy. Now add the red chilli powder, turmeric powder, coriander powder, pepper powder, cumin powder, garam masala powder, salt and saute for 1 minute. Add cooked chick peas and stir well. Now add the fried basmati rice and combine well. Add 1 tbsp of curd and half of the chopped coriander leaves and mix well. Now add 2 cup of saved chick peas cooked water and 2 cup normal water and mix well. Close the lid and cook in medium flame for 1 to 2 whistles, not more than that. Open the lid once the pressure goes off and add chopped coriander leaves and mix gently without breaking the rice. Serve hot biriyani with onion and cucumber raita.
NB: Instead of putting curd you can use 1 tbsp of freshly squeezed lemon juice. Enjoy cooking..