Potato Chickpea Biryani (Aloo Channa Biryani)

Potato Chickpea Biryani (Aloo Channa Biryani)

Ingredients

Rice ½ kg
Chickpeas 1 cup (boiled)
Potatoes 4
Clarified butter 1½ cup
Onion 2
Ginger garlic paste 2 tbsp
Aniseed 8
Yogurt 250 gm
All spices as required
Turmeric ½ tsp
Nutmeg mace powder 1 tsp
Salt to taste
Red chili powder 2 tbsp
Yellow color ½ tsp
Tomato 2
Coriander and mint ¼ bunch
Lemon 2
Plums 50 gm (dried)
Screw pine 3 tbsp
Cardamom ½ tbsp (ground)



Cooking Directions

Firstly boil potatoes with turmeric and fry them.

In a pan, heat clarified butter and add onion.

When onions are golden brown in color, add ginger garlic paste, aniseeds, yogurt, all species, turmeric, nutmeg and mace powder, red chili powder, yellow color and salt.

After stirring it for 3 to 6 minutes, add fried potatoes and chickpeas.

In a separate pan, boil rice.

Meanwhile make a layer of tomatoes, coriander and mint, juice of lemons and plums.

When rice is ready, layer them over spices.

Top it with clarified butter, screw pine and ground cardamom.

Allow simmering for 8 to 10 minutes.

Aloo Chana Biryani is ready to serve.