Keralites share a special bond with mouth watering biryani. From chicken and mutton biryani to tasty fish biryani, we love to try out the various local specialities. Here's culinary expert Lakshmi Nair introducing a unique chana or chickpeas biryani which would be loved by the vegetarians. Check out the recipe here:
1 cup chickpea (Soaked from previous night)
2 cups basmati rice
2 onions (finely chopped)
1 tomato (deseeded and diced)
2 green chillies (halved)
3 tbsp ghee
½ tsp turmeric powder
1 tsp chilli powder
2 cinnamon sticks
6 cardamom pods
3 cups water
Salt as required
Coriander leaves as required
Heat ghee in a tawa and sauté cinnamon, cardamom and cloves.
Into it add onions, green chillies and salt and sauté.
Add turmeric powder and chilli powder.
Add the tomatoes and lightly sauté, mix coriander leaves as well.
Now add the basmati rice and mix well for at least 2 - 3 minutes.
Into this add the soaked chickpeas and mix.
Transfer the ingredients into a pressure cooker and add 3 cups boiling water.
Cook on medium flame until two whistles. Open the cooker only after the steam has come off.
Garnish with chopped coriander leaves and serve hot with salad or curd raita.