Pakistani Taste Chana Biryani Recipe By CookingZone

Ingredients:
Chickpea white 1 cup
Salt as per taste
Oil 1/2 cup
Onion (sliced) 1 ½ cup
Tomato puree 1 cup
Yogurt 1/4 cup
Ginger garlic paste 1 tbsp
Bay leaves 2
Red chili powder 1 tbsp
Red chili flakes 1 tsp
Coriander powder 1/2 tbsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Onion paste 1 cup
Tamarind 1/4 cup
Dry plums 5-6

Boiling rice:
Rice (soaked) 2 cups
Salt as per taste
Cumin seeds 1 tsp
Cinnamon sticks 2
Black peppercorn 7-8
Black cardamoms 3
Star anise 2
Ingredients for layering:
Fried onion as required
Mint leaves as required
Coriander leaves as required
Lemon slices as required
Yellow food color 1 pinch

Chickpea boiling:
In a bowl add chickpea, and water and soak it overnight.
Simmer water in a pan, add 1 tablespoon salt, soaked chickpea, and boil until chickpeas are fully tender. Set aside.
Directions for biryani masala:
In a bowl add tamarind, and water and soak it for 5 to 10 minutes.
Then deseed the soaked tamarind and separate the pulp for later use.
Heat oil in a pan, add sliced onion and fry until golden brown. Then take out fried onion from the pan.
Add the fried onion in a blender, add yogurt, and blend until you get a smooth paste.
In the same oil add ginger garlic paste and sauté it for a minute.
Then add tomato puree, onion paste, salt, red chili flakes, red chili powder, coriander powder, cumin seeds, turmeric and bay leaves.
Mix all these ingredients well and cook for 4 to 5 minutes on medium low flame.
Then add tamarind pulp, dry plums and cook for one more minute.
Lastly add boiled chickpeas and cook until oil appears.

Rice boiling:
In a pan simmer water; add salt, cumin seeds, cinnamon sticks, black cardamoms, black peppercorn, and star anise. Add soaked rice in it and boil until the rice is 80% cooked. Strain and set aside.

Rice Layering:
Grease a pot with oil, add boiled rice, top it with chickpea masala, and sprinkle fried onion, coriander leaves, mint leaves, and lemon slices on top.
Repeat the same layering process and drizzle food color (mixed in water), and green chilies on oil on top.
Cover and cook on low flame for 15 minutes. Your Pakistani taste chana biryani is ready to serve.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serving: 3-4