chholay biryani by masterchef sanjeev kapoor n.
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Chholay-Biryani Recipe by Master Chef Sanjeev Kapoor PowerPoint Presentation
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Chholay-Biryani Recipe by Master Chef Sanjeev Kapoor

Chholay-Biryani Recipe by Master Chef Sanjeev Kapoor

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Chholay-Biryani Recipe by Master Chef Sanjeev Kapoor

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  1. Chholay BiryanibyMasterchefSanjeev Kapoor

  2. Chholay Biryani • Description • Ingredients • Method • Chef’s tip • Nutrition facts • Book • Similar recipes with links

  3. Description A combination of chole and rice cooked to make a biryani. Cooking Time: 30 - 40 minutes Servings: 4 Preparation Time:  40 - 50 minutes Category: Vegetarian

  4. Ingredients Chickpeas (kabuli chana) 1 cup Basmati rice 1 1/2 cup Salt to taste Green cardamom 5-6 Bay leaf 2-3 Clove 2-3 Tea leaves 2 tablespoon Oil 3 tablespoon Onion ,sliced 1 medium Ginger paste 1 tablespoon Garlic paste 1 tablespoon Green chilli paste 1 teaspoon Chole masala 2 teaspoon Red chilli powder 1 teaspoon Potato,boiled and cut into 1cm pieces 2 medium Saffron (kesar) a few Skimmed milk 1/4 cup Yogurt 1/2 cup Fried onions 1/2 cup Mint leaves a few Ginger,thin strips 1 inch piece

  5. Method Soak rice in three cups of water for about half an hour. Drain. Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water. Soak kabuli chana overnight in four cups of water. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain kabuli chana. Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to sauté till fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix. Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix. Add the potatoes and mix. Spread half the rice in a layer over the chholay. Drizzle the yogurt, half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low heat for ten minutes. Serve hot.

  6. Tips by Chef Best served hot with a raita of your choice.

  7. Recipe Books Healthy & Tasty Recipe Khazana of Indian Recipes

  8. Similar recipes on Tomato Temptation Pineapple And Rice Jubilee Almond Rice With Mixed Vegetables Mexican Fried Rice Sprouted Moong Khichdi Herbed Rice With Mushrooms