Chana Vegetable Biryani

                   Exactly a month ago I started this blog with my first post on Liver Fry and as I promised to myself I have tried to be a regular blogger, no doubt my passion for cooking is increasing day by day and all thanx to My Mom's Kitchen.


                   Reflecting back on my one month's journey I posted over eight recipes out of which I found Mutton Kebabs to be the most viewed and most loved one. This journey has already given me immense happiness and am sure it will continue to do so as I will continue this blog posting simple and easy recipes. Me and my Mom, we both are already planning a lot for the upcoming posts on this blog but today, we are celebrating it's one month anniversary.

                    Since it's celebration time it has to be something special so, my Mom prepared Chana Vegetable Biryani. With goodness of all the veggies that are used in vegetable biryani it has in addition kabuli chana or the whole white chickpeas and this also makes it a wholesome food and gives you a balanced diet.

                    My Mom served this biryani with dahi ki chutney (raita). It can also be served with mirchi ka salan or bagaare baingan a famous Hyderabadi brinjal curry that goes very well with the biryani or any pulav for that matter.

                    But now, this particular post has two reasons for celebration first, one month anniversary of the blog and second, it is my tenth post on the blog as dahi ki chutney (raita) bagged the ninth spot on last moment :)

                    It sure does require a long list of ingredients but most of them are which can be found in our regular pantry. You may add whatever veggies you prefer and that might include peas, cauliflower, you can also add a few fried cashews too if you'd like to.

Ingredients:

1. Rice - 1/2kg
2. Yogurt - 200gm 
3. White chickpeas - 1cup
4. Potato - 2 nos
5. Carrot - 2 to 3 medium sized
6. French beans - 1/2 cup
7. Onion - 1 no(medium sized)
8. Green chilies - 5 to 6 nos
9. Coriander leaves - 1 bunch (set aside few for garnishing)
10. Mint leaves - 1bunch (set aside few for garnishing)
11. Cinnamon sticks - 3 pieces 
12. Turmeric - 1/2 tsp
13. Ginger garlic paste - 1tbsp 
14. Rock Salt - 2tbsp
15. Oil - 3 tbsp 

Method:

Preparation:

• Soak chickpeas overnight.
• Cut all the vegetables.

Cooking:

• In a pressure cooker heat oil and add onions fry them well till golden brown. Remove and keep aside.
• Now add little oil in cooker (if needed) add all the chopped vegetables, ginger garlic paste, some salt (table salt) according to taste preference. Also add coriander and mint leaves and let it cook till two whistles.
• In a vessel boil water to this add cinnamon sticks, green chilies, rock salt.When it is boiling add rice.
• When the rice is cooked remove from the stove and drain the water.
• To the rice add the cooked vegetables and mix.
• Let it cook covered on low flame for about five to ten minutes. This process is called as giving "dum" to the biryani.
• Garnish it with fried onions, mint and coriander leaves. Serve hot.

If you are looking for more rice recipes try Lemon Rice, Mixed fried rice, Boot pulao, Bagaara khaana and Lobia chawal from My Mom's Kitchen.

 Share what you think of it in the comments section below.

Happy Cooking!