Soul Kitchen: Chickpea Biryani with lovely Apple-Mint Raita

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Whoever pronounced biryani can never cut it as a vegetarian option, clearly hasn’t attempted this chickpea version, delightfully served with a lovely apple-mint raita. This quarantine duration is a best time to try this biryani.

CHICKPEA BIRYANI AND APPLE-MINT RAITA

Ingredients
220 gm basmati rice, cleared and soaked, boiled
200 gm baked chickpea
100 gm baked black chickpea (kala chana)
2 tbsp unfeeling oil
1 black cinnamon
4 immature cardamoms
2 tsp cumin seeds
1 cinnamon stick
4 cloves
2 brook leaves
½ tsp black pepper
2 middle onions, thinly sliced
6 garlic cloves, sliced
½ tsp turmeric powder
1 tsp amiable red chilli powder
4 tsp coriander powder
1 tsp garam masala powder
1 tbsp fenugreek leaves
5 middle tomatoes, blended
300 ml water
4 tbsp chopped coriander leaves
2 tbsp chopped ginger
100 gm baby spinach leaves
50 gm pomegranate seeds (optional)

Apple Raita
300 gm plain yoghurt
1 tsp cumin seeds, toasted, powdered
1 tbsp chopped packet leaves
1 immature apple, chopped
Salt to taste

Method
Heat oil in a wok. Add cinnamon, cumin, cardamoms, cloves, brook leaves and black peppers to it and saute. Add sliced onions, 1 tsp of salt and prepare until a onions spin light brownish-red in colour. Add garlic to it and saute again.

Add all a powdered spices, fenugreek leaves and blended tomatoes to a pan. After that, supplement white and black chickpea, H2O and cook for 10-12 minutes. Add chopped coriander and ginger to a pan.

In a apart pan, make a covering of chickpea, cover them with spinach leaves and over it make a covering of rice. Repeat this routine once again. Cover a vessel with a soppy kitchen towel and drizzle a small comfortable water. Finally, place a lid on a vessel and keep it on a stove during smallest feverishness for 5-7 mins to concede a flavours to brew good with rice.

Make apple raita by blending all a mixture together.

Come behind to a biryani. Remove a soppy towel from a tip and offer while still prohibited with a cold raita.

(The author was one of a initial dual Indian chefs to accept a Michelin star, awarded in London in 2001 for Tamarind. He won a second Michelin star in 2007 for his grill Benares.)

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