Kabuli Biryani/Qabooli Biryani

Ingredients

• 2 cups Basmathi Rice
• ½ cup White Channa (Chick peas) soaked and cooked
• ½ cup Black Channa (Kala Channa) soaked and cooked
• 1 small Cinnamon
• 4 Cloves
• 4 Cardamoms
• 1 Bay Leaves
• ½ cup Coriander Leaves
• ½ cup Mint Leaves
• 1 Onion, thinly sliced
• 1 Tablespoon Ginger Garlic paste
• 1 Green Chilli, slit
• 1 cup Yogurt
• Salt, to taste
• Ghee/Oil

Method

1. Grind Coriander and mint to a fine paste by adding very little water and keep it aside.
2. Fry sliced onions till they are golden brown and set aside.
3. Heat oil/ghee in a pan, add bay leaves, cinnamon, cloves, cardamoms and ginger garlic paste and sauté for few seconds.
4. Then add green chilli and golden fried onions and sauté everything together for a minute.
5. Then add grinded coriander mint paste and allow it to cook it oil separates from the mixture.
6. Now add in cooked channas (both white and black) and salt, mix well and cook on a medium heat for 1 minute, while stirring occasionally.
7. Switch off the flame, add the curds and mix gently. Keep aside.
8. Take another vessel and cook the rice with salt until it is 90% cooked.
9. Now layer the 90% cooked rice above the channa gravy and spread it evenly.
10. Drizzle a tablespoon of ghee on the top of the rice.
11. Cover the pan with aluminum foil and close the lid.
12. Keep the pan on low flame for 10 minutes till rice is perfectly cooked.
13. Serve Kabuli Biryani with Raita.

Tips and Variations:
1. You can add a green chilli while grinding coriander and mint.
2. Soak both the channas separately for 8 to 10 hours and cook in pressure cooker for about 3 to 4 whistles.
3. Soak rice for at least 20 minutes before you cook them to get the maximum length.