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

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 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

        

   

       

Bagara Rice Recipe

Bagara Rice | Flavoured Rice || How to Make Bagara Rice with step-by-step photos 

Bagara Rice is a flavorful version of rice made with Basmati rice and fried onion. This recipe is from the popular Hyderabadi Cuisine from India. Which is known for its unique rich flavored vegetarian dishes? This cuisine has been influenced by Arab, Mughal, and Indian cuisine.

The Bagara rice recipe is simple and easy to make and still tastes like a professional chef's. This is not much popular in regular Pakistani restaurants  You don’t need to search for Pakistani restaurants to eat this food as you can make it by yourself in your kitchen. In comfort adjust the flavors to your preferences. Bagara rice with sprinkled fried onions on the top…yummm..without any further thinking, I can surrender myself.

                         

I bet you this rice could be a better dish for a weeknight dinner. The perfect Bagara rice combination curry would be Bagara Baingan or this Instant pot potato curry. Bagara Khana would be awesome to eat with chicken curry or mutton curry. Other side dishes for this simple bagara rice are bagara baingan Mirchi ka salan and tomato chutney

What is Bagara Rice?

The Bagara Rice recipe is a less spicy version of Biryani without vegetables, meat, or masalas. Which is also called bagara khana or bagara chawal in Pakistan known for its Mughal cuisine. If you are running out of time or wish to make simpler everyday food, then this recipe might be your best choice.

Though it is simpler to make, it is equally as good as Biryani. A spicier accompanied side dish elevates the flavor of this Bagara Rice. It gives the full satisfying feeling of having special biryani still made in a vegan way.

Tips:

1. To make the perfect recipe  soak the rice at least for 2 hours
2. Pour water equal to the rice quantity 
3. Long-grain rice is the best for using bagara rice 
4. For enhancing an aromatic taste can be cooked rice in pure ghee/vanaspati ghee 
5. To give a nice brownish color to rice fry the onion until turns to a golden brown color

If you have tried this Bagara Rice Recipe, 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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Firstly wash the rice thoroughly under running water, soak it for 2 hours keep it aside

Take all ingredients and prepare all veggies

                                                 

Boil 2.5 cups of water in a saucepan for 2 ½ cups of rice

Note: if your rice isn’t enough soaked then you use 1.5 cups of water for 1 cup of rice

Add ghee and heat it, now add onion slices and fry it until light golden brown  

                     

Then add ginger garlic paste sauté it for a minute then add 2 tbsp water, Stir it now add black peppercorn, cumin seeds, cinnamon, bay leaf, green cardamom, and salt
            

Stir it for a minute then add the drained rice and stir it well until the aroma arose. Then add coriander leaves and green chili and mix them slightly, now add hot and boiled water, stir to mix well, and cover the lid

                                         

Let it cook until pits/holes start appearing on top of the rice, now reduce the flame to low and sprinkle fried brown onion on top of the rice          

Simmer the rice over a very low flame for 10 minutes. then turn off the flame

                   

Now Bagara Rice is ready. transfer to the serving dish 

                  

Bagara rice can be served with salad, curry dal, and raita