Kabuli chana or chickpeas about 200gm. I used canned variety here. So no extra time for soaking. But if you are using dry ones,, soak them in enough water overnight.
Basmati rice 500gm
Whole masalas for boiling along with the rice. Like Cinnamon sticks 5, bay leaves 3, caraway seeds 1 tsp and cardamom pods 5 to 6
Turmeric about 1/2 tsp
Salt 2 tbsp
Ghee or butter about 5 tbsp
Onions finely sliced about 2
Coriander and mint leaves for garnishing 1 cup
Garam masala 1 tbsp
Curd 1 cup (beaten well)
Green peas 1 cup (boiled)
Directions
Boil rice using all the masalas just as you do for biryani, drain and keep aside. Heat butter or ghee. Saute the ginger garlic paste and the onions until done.
Add chickpeas, boiled green peas and the other ingredients as well including the beaten curd. If you are using the dry ones, pressure cook them but take care not to over boil. They should not be too soft or mushy. Cover and cook for around 5 to 10 mins.
Now add cooked rice and mix well. Garnish and serve hot with any raita.
A yummy and a quick variation with chickpeas as the main ingredient. Green peas are added by me for an extra punch and flavour. This biryani tastes delicious inspite of not much efforts being put in. A sumptuous meal for the vegetarians and loaded with protiens that are essential nutrients for the well being of our body. Relish this awesome dish with lots of salad and any raita alongside. Happy Cooking!