Aloo Chana Biryani Recipe ( Vegetable Biryani )

Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos 

Aloo Chana Biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. This biryani is a vegetarian version, and those who like to eat veg meals perfect for them. This chana biryani is also different; instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. An aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

      

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways.

Traditionally, biryani is cooked with meat, but the variation with veg, with chickpeas and potato, is the most popular. Locally famous as chana biryani

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

Super basmati rice is the ideal choice for making any type of biryani. However, sella rice can be used as a substitute for basmati rice.

For this recipe, I added white chickpeas and potatoes, but you can use either one of them if you prefer.

Feel free to use ghee instead of oil for added flavor.

Make sure not to overcook the chickpeas (chana). Aim to create a non-watery chana aloo gravy; if it has excess water, cook on high heat to evaporate it.

Before layering the biryani, fully drain the rice. Be careful not to overcook the rice during boiling; it should be cooked to about 80%.

When serving the biryani, gently run the spoon along the edges to avoid breaking the rice. 

Avoid inserting the spoon into the middle of the pan; instead, serve the biryani by taking from the sides.

Lastly, use large-sized vessels for layering the ingredients to ensure proper cooking.

    

 For more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media.

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To prepare aloo chana biryani, soak the chickpeas for at least 8 hours or overnight

        

Then in the morning, boil the chickpeas with a few pinches of baking soda.

           

Peel and cut the potatoes, onion, and tomatoes.

       

In the mixing bowl, mix the potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies.

             

Stir to combine well, then add fried brown onion and mix very well, then add food color and dry plums.

           

Stir to combine very well and keep aside for 15 minutes.

       

Soak the rice in enough water for 30 minutes; later, strain the rice and keep it aside. 

                          

When the rice gets soaked, we will prepare the gravy. Meanwhile, in a wide vessel, heat up the oil, and fry the onion until golden brown. 

     

Next, add black peppercorns, bay leaves, cumin seeds, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté them together with onion for a minute. Then add tomatoes and ginger-garlic paste.

          

Cook tomatoes with onion masala till soft, then add marinated potatoes along with garam masala.

        

Continuously stir very well until the oil is separated. Add ½ cup of water and let it cook until the potato gets 80% cooked.  

                  

Once the potatoes are cooked, add boiled chickpeas and mix with the masala very well, and allow cooking further for 10 minutes on medium-low heat.

        

Boil the water by adding salt and cinnamon sticks. Add cloves, green cardamom, mint leaves, green chilies, and caraway seeds.

       

Bring the water to a boil, then add white vinegar. White vinegar will prevent the rice from sticking to each other.

          

Cook the rice grains on a high flame. When the rice grains are 80% cooked, or there is a slight bite, switch off the flame.

        

Immediately strain the cooked rice. keep aside

   

Now we will begin the layering process. Spread some ghee on the bottom of the wide vessel. Lay the first layer of rice, then place aloo chana masala over the rice along with fried brown onion.

        

Next, add some slices of tomatoes, lemon, and mint-coriander leaves, then spread the second layer of rice on top of the masala. Repeat the same process in the second layer.

        

                                                                          

Finally, drizzle some milky yellow food color and ghee on top of the rice.

             

Towards the end, sprinkle some fried onion and some mint-coriander leaves. Then seal the vessel with a foil sheet.

         

First, for 10 minutes, simmer the biryani on high flame, then reduce the heat to low and simmer further for 15 minutes.

      

Aloo chana biryani is ready; gently fluff up the rice.

             

Transfer to the serving dish.

            

Serve aloo chana biryani with raita and kabab.

        

   

       

Mutton Pulao Recipe ( Pulao Rice )

                                                                                       

Mutton Pulao Recipe || Pulao Recipe || How to Make Mutton Pulao with step-by-step photos and video

Mutton Pulao is one of the most popular and relished rice Recipes. Pulao can be made with chicken, mutton, lamb, or beef. I used mutton in this recipe; use any type of meat to your preference, as per your choice. Mutton pulao has various styles to cook, which people prepare as per their taste and tradition.  

I didn’t make stock of mutton nor cook with onion masala. This is my different version of pulao, which can be said to be a bit of a copy of roadside restaurant pulao, but I never knew how to cook. I just use my cooking experience to find out the authentic taste of pulao like them. You must try it;t you will love it.

My Latest Mutton Pulao Recipe:

Mutton pulao is a great combination of rice, meat, spices, and herbs. This is over a few years ago back once I have eaten this pulao at a roadside restaurant that was sold only this and a massive crowd used to come to eat at lunchtime due to its unique taste and aroma. 

I was eager to discover this recipe, but you know it's not easy to find out, so I have been trying a lot to make this. A lot of times I failed to get an authentic taste; ultimately,y one day I got success after a very long time of struggling. And able to upload my mutton pulao video on YouTube.

Although on my blog, I have shared many biryani and pulao recipes which CHICKEN BIRYANI, MUGHLAI MUTTON PULAO, KEEMA MASOOR BIRYANI, MUTTON ZAFRANI BIRYANI, VEGETABLE PULAO                               

After a long time, I have begun to make posts for my blog as I was busy with an urgent piece of work. So now hopefully you also like this new pulao recipe post.

WHAT IS THE DIFFERENCE BETWEEN THIS PULAO AND THE OTHER ONE:

When anybody plans to cook pulao,o first of all they prepare stock (yakhni) by adding some basic masala and then cooking.

While I marinated mutton meat with specific spices first and then cooked with water. And then prepare rice

You can watch my recipe in a video.

                               

RECIPE NOTES:

Rice: choose aged premium  quality  rice as it cooks up to fluffy long grains, Soaking the rice and cooking  in surplus water and get rid of starch and keep the grains non-sticky

 

Marination: long-time marination makes the meat soft, tender, and juicy. Also, the meat absorbs the flavor; just 2 hours of marination is sufficient. No need to add papaya to the meat; just giving it proper marination time is good enough for making tender meat.

Mace and nutmeg powder: I recommend using it on top of rice at the time of dum rice; a little pinch of sprinkling powder brings aromatic flavor and taste to pulao. Never skip this secret spice of pulao.

Desi Ghee: Traditionally, all desi Pakistani food is made with ghee or desi ghee. I will recommend using ghee in traditional cooking, but if you have health issues, then feel free to avoid using ghee; don’t think the author saidto avoid  using ghee in traditional cooking. Your health is first for us.  

Serving Ideas: This mutton pulao is an ideal lunch and dinner and along enough to it at most you can serve VEG RAITA along with this pulao.

                                               

You May Like This:

Matar Pulao

Chana Pulao

Pulao Rice

Kabuli Pulao

Restaurant-style chicken pulao

If you have tried this Mutton Pulao Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Wash the mutton under running water and put it in the mixing bowl. 

                                                     

Combine all spices with the meat like ginger garlic paste, salt, red chili flakes, yogurt, ground black powder, and white pepper, stir to mix well, and leave it to rest for 30  minutes. And then boil them in 500 ml of water.

Take another bowl,l rinse and soak the rice for 30 minutes.

       

Take another broad pan to cook rice;e, add ghee, and heat up. Next, add all the whole spices: black peppercorns, cinnamon sticks, cloves, cumin, bay leaves, cardamom, black cumin, and star anise. Saute them for a minute, and then brown the onions; fry them together for a minute.e

                          

Next, pour water into the pot along with salt and vinegar.

                         

It boils and adds soaked and drained rice into the boiling water. Stir to mix well (At this sta,ge you must check the salt in the rice;ce. otherwise, your rice will be tasteless.)

                                                

Cook for 2 minutes on a high flame. Once the rice is half done, then turn down the flame and add cooked meat, lemon slices, green chilies, and mint leaves.

                            

Stir to combine well and give it another 3 minutes to cook on medium flame.

                                             

Remove the lid and sprinkle the remaining ingredients fried onion and mace nutmeg powder on top of the rice. Finally, cover with a lid and simmer for 5 minutes on a very low flame.

         

Once the rice is completely done remove the lid and carefully fluff the rice up and let it leave for 10 minutes. (If you take out rice immediately may they are broken or mushy due to being too heated.                  

                                                   

Transfer to the serving bowl. 

                                                                              

Serve with Salad, Kabab, and Raita.

                            

Egg Biryani Recipe ( Anda Biryani )

Egg Biryani | Anda Biryani || How to make egg biryani recipe with step-by-step photos...

Anda Biryani is aromatic, flavorful rice cooked in aromatic biryani spices and boiled eggs to yield a delicious egg biryani. This is one of the easiest, most tasty biryanis you can make at home with very few ingredients. Best to prepare when running short on time and desiring to have a special meal, this biryani can be served with green raita.

Or zeera raita

                     

To make the best egg biryani, the use of the best quality fresh spices, basmati rice, and masala powder is very important.t I have used 1 tbsp homemade biryani masala. If using store-bought, do choose a good flavor. I have made this biryani with basmati rice, but you can use sella basmati rice or any non-sticky variety of rice. You can also check out Dum Biryani, Sindhi Biryani, Mumbai Chicken Biryani, and Chicken Biryani on my blog, 

If you are vegetarian, you can even make chana biryani or aloo biryani from the same spices and in the same manner instead of eggs.

If you have tried this Egg Biryani recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly soak the rice for 30 minute.s

                

Boil the eggs and pierce the eggs with a fork.

                 

Take all ingredients and prepare all veggies.

                        

Dissolve food color with a little milk.

                     

Take a small-sized mixing bowl and prepare spiced yogurt. To this, combine all biryani spices.                    

Stir to mix them together until everything is incorporated. Set aside.

              

Spiced yogurt is ready for use in biryani. 

             

Heat the little oil in the pot and put all eggs along with the yellow food color. Fry them on a medium flame for around 5 minutes set aside.

                

Boil the water with whole spices,s then add soaked rice to the boiled water and cook till 90% cooked.

                         

Take the same pot in which we have fried eggs, add ghee, and heat it well. Then add onion slices, Sauté them until translucent, then add chopped tomato.s

              

Stir for 2-3 minutes on medium flame, then add ginger-garlic paste. Further, cook them together on a medium flame for 5 minutes.

                     

Now add spiced yogurt and green chilies. Let the masala cook until the oil is separated.

                          

Now put all fried eggs along with freshly squeezed lemon juice into the cooked masala, and then keep frying eggs with masala for 5 minutes on medium-low flame.

             

Take all fried eggs out of the masala and set them aside 

                 

Take another large-sized pot and spread cooked masala on the bottom surface of the pot. Then layer the rice on top and sprinkle some coriander and mint leaves. Again put cooked masala and repeat the same process as before

Towards the end final layer of rice, add some fried brown onion,n then sprinkle food color and biryani essence. Place all eggs on top of the rice, close the lid.

                   

   

And allow to simmer for around 10-15 minutes. First 5 minutes on high heat, then reduce the heat to low

Egg biryani is done. Let it cool down a bit.

            

Fluff up the egg biryani and transfer it to the serving dish.

                         

Serve with raita and salad.d