Description
Another spicy recipe using channa.. channa lovers will enjoy this briyani.
| Ingredients-1 | |
|---|---|
| 1 | Salt (as per taste) |
| 1 cup | Konda kadalai(kabuli channa) |
| Ingredients-2 | |
|---|---|
| 3 T | Garlic (chopped) |
| 3 T | Any vegatable oil |
| 1 no | Cinnamon stick (small) |
| 1 no | Clove |
| 3 nos | Dry red chili(as per required) |
| 1 T | Jeera |
| 1 cup | Onion (roughly chopped) |
| Ingredients-3 | |
|---|---|
| 1 T | Ghee |
| 1 cup | Basmathi rice |
| Ingredients-4 | |
|---|---|
| 1 T | Garam masala powder |
| 3 T | Ghee |
| 1 no | Cardamon (crushed) |
| 1 no | Bay leaf |
| 1 cup | Tomato(chopped) |
| Ingredients-5 | |
|---|---|
| 1 | Mint leaves (chopped) |
| 1 | Coriander and curry leaves (chopped) |
| 1 cup | Coconut grated (½ shell) |
| 1 T | Garlic (chopped) |
Instructions
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.
Notes
Variation :
Instead of boiled channa, boiled green peas may be used.
3 Comments
I have never experienced this problem. Usually i will pressure cook the channa by adding salt to it.The more u cook, the more softer it becomes. I think boiling it in salt water will solve this problem.
Thanks…
Thanks for the recipe. Heard about this. But, whenever I make channa (sundal or gravy etc) after I add salt I gets a bit harder than it was. Any solution for this…?