Chana Dal Khichdi Recipe

Chana dal khichdi || Khichdi Recipe || How to make Khichdi with step-by-step photos 

Khichdi is a combination of rice and lentils along with some basic spices an easy, simple, and tasty recipe to make during hot weather the taste of this khichdi is very light and flavourful. 

I have often made this rice with dal when I don't feel like having oily and spicy food or want to quick and easy recipe I used chana dal to make this recipe you can use moong, or Malka masoor instead of chana dal by choice it makes a great lunch for you and your kids this taste is so yummy can be served with mixed vegetable raita, or any curries. pickles, and salad

                                        

Even if anyone is not well at your home you can give them soft and light food with light flavor is the best diet for unwell people, I used Ponia basmati rice for khichdi but you can use any good quality basmati rice, however, the taste of any Rice dish depends on rice quality. so let's begin 

                                           

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Firstly soak rice and lentils in warm water for 1 hour

Put the soaked lentil in the saucepan pour water and ¼ tsp turmeric powder, Let it cook over medium flame till the lentil (dal) is cooked keep aside, Chop the onion and tomatoes set aside

Heat ghee in the pot

Add onion slices and fry them till turn pink color, Then add ginger garlic paste and sauté it for a minute, add whole spices and mix them slightly

Now add boiled chana dal, tomato, green chilies salt, and turmeric powder_Stir to mix well

Then add soaked rice, stir to combine well pour 4 cups hot and boiled water in it, stir slightly

Bring it to a boil, at this time you can adjust the salt to taste, cover the lid, and let it cook for around 5-6 minutes when small pits on top of the rice reduce the flame to low

Cover the lid again and allow to simmer for around 5 minutes on a very low flame

                   

Dal chana rice khichdi is served with raita, pickle, or salad

                                 

Aloo Chana Biryani Recipe

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 are like to eat veg meals perfect for them. this also chana biryani is 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 cooks with meat but the variation in veg with chickpea and potato is the most demanding. 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:

1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
2. I added white chickpeas and potatoes, here you can use only one of them
3. Ghee can be used instead of oil
4. Don't overcook the chickpea (Chana).
5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
6. Fully drained rice before making layers.
7. Don't overcook the rice during the boil. Make sure to cook 80%
8. Gently run the spoon to take out the biryani otherwise the rice will break.
9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
10. Use large-size vessels for layering 

    

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

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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 pot 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 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 cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute 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% 

                  

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. 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. ley 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 the 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

        

   

       

Butter Garlic Rice Recipe

                                                                            

Learn how to make delicious Butter Garlic Rice or Garlic Butter Rice with step-by-step photos and video instructions. Follow this recipe to create a mouth-watering dish that will leave your taste buds wanting more.

This recipe for Garlic Butter Rice uses simple ingredients such as long-grain white rice, fresh garlic, rich butter, and chicken broth to enhance the flavor. It's a straightforward and delicious way to prepare flavored rice. 

In addition to garlic and butter, I've included colored peppers, whole spices, and chicken broth. If you don't have chicken broth at home or are in a rush, you can substitute it with pulao cubes from your local grocery store.

                                              

Here is my recipe for butter garlic rice:

But I prefer using chicken/mutton broth/stock in this recipe additionally if you are a lover of chicken then can be added chicken chunks by marinating them with spices and then cooking them.

I didn’t add chicken. but I used some colorful peppers to bring to make the rice colorful. Plus it only needs a handful of ingredients you can always keep on hand it’s perfectly hearty and filling, and it’s just simply delicious comfort food!

And of course, it’s something people of all ages will enjoy. In other words, it’s one of those back-pocket recipes. 

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

                                                  

INGREDIENTS THAT ARE USED IN THE RECIPE:

Rice: rice has an important role in making the taste of any type of rice recipe whether they are Pulao, Fried Rice, Biryani, or Plain Rice if you use regular rice can’t achieve the goal of taste. so always use long-grain old basmati rice and before cooking the rice soak it just for 30 minutes. I never compromise with the taste then no matter how much it cost

Butter: use good quality butter in the recipe if it is using low quality your rice won’t develop the buttery taste or may flavor of the rice become spoiled 

Garlic: It has a pungent taste that helps to bring flavor to the meals most importantly garlic is the most beneficial for health along with its taste the reason people use garlic in their meals and baking items.use chopped garlic instead of garlic powder. Want even more garlic flavor? Use 2 tbsp garlic.

Veggies: I added some colorful peppers and green chilies to bring some flavor and taste. here you can add some desirable veggies or skip even you can add some chicken chunks

Chicken Broth: When it the time to cook pulao, steamed rice, or any plain zeera rice adding broth and stock then enhances the taste of flavored rice      

                                  

Possible Substitutes:

Brown rice can be used in place of white rice.

The vegetable broth will work in place of the chicken broth.

Unsalted butter will work in place of salt

White chickpeas work in place of veggies 

                                                   

You Might Like this:

Vegetable Pulao

Garlic Fried Rice

Plain Yellow Rice

Zeera Rice

Bagara Rice

Masala Rice

If you have tried this Butter Garlic Rice 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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Take all veggies and prepare them all as well as soak the rice for half an hour

                            

Heat the butter with olive oil we add oil because that butter burns quickly as soon it melts this is the reason we have to add oil to prevent burning butter

                                                     

Next, add chopped garlic and fry them for 2 minutes, now begin adding whole spices like black peppercorns, green cardamoms, cinnamon sticks, and cloves saute them a bit next add chopped veggies yellow pepper, green chilies, capsicum orange, and red pepper

                                                    

Fry them with garlic and butter for 2-3 minutes. meanwhile, add a bay leaf for aroma then add white pepper and salt to the veggies, keep stirring by adding the remaining ingredients chili flakes stir, to mix well then pour chicken broth or stock. whatever you have available, bring it to a boil.

                                                                         

Once boiled then add soaked rice. stir to combine carefully since soaked rice gets too delicate if we stir rapidly rice grains may break easily. At this point can adjust the spice level if needed.

                                         

Cover and cook the rice on a high flame. once the water dries out, Turn down the flame to low and simmer it for another 5 minutes

                                                    

 Turn off the flame and fluff the rice up

                                  

Then transfer onto the serving plate/bowl.

Butter garlic rice can be eaten alone but even served with Kababs or Cutlets