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
1. Firstly
boil potatoes with turmeric and fry them.
2. In
a pan, heat clarified butter and add onion.
3. 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.
4. After
stirring it for 3 to 6 minutes, add fried potatoes and chickpeas.
5. In
a separate pan, boil rice.
6. Meanwhile
make a layer of tomatoes, coriander and mint, juice of lemons and plums.
7. When
rice is ready, layer them over spices.
8. Top
it with clarified butter, screw pine and ground cardamom.
9. Allow
simmering for 8 to 10 minutes.
10. Aloo Chana
Biryani is ready to serve.