Channa Briyani Recipe

I have never heard of 'Channa Briyani' until I met Poornima. She used to tell me that this is one of her favourite and she prepares this very often. So, we made her prepare this recipe yesterday for lunch and wow! it was very delicious. She learnt it from her mother-in-law and below is her version of 'Channa Briyani'.

Ingredients:

Salt (as per taste)

1 cup Konda kadalai(kabuli channa)

1 cup Basmathi rice

1 Tsp Garam masala powder

3 Tbsp Ghee

1 no Cardamon (crushed)

1 no Bay leaf

1 cup Tomato(chopped)

1 bunch of Mint leaves (chopped)

Coriander and curry leaves (chopped)

1 cup Coconut grated (½ shell)

To grind:

3 to 4 flakes of Garlic (chopped)

3 Tbspn Any vegetable oil

1 no Cinnamon stick (small)

1 no Clove

3 nos Dry red chili(as per required)

1 tsp Jeera

1 cup Onion (roughly chopped)


Method:

Soak channa overnight and pressure cook with salt. Leave for 3 hisses. 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 ingredients under 'To grind' with one tablespoon of grated coconut. Leave it to cool and grind in mixer (Paste 1)

Grind the grated coconut with 1 cup of hot water and take the milk from it (This is first extract), Again grind with another 2/3 cup of hot water and 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 for 3 hisses. Leave for 15 min .

Open the lid and mix it up as the masala may remain at the top. Serve with raitha