20130506_Recipe Presentation_Chholay Biryani

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Chholay Biryani by Masterchef Sanjeev Kapoor:

Chholay Biryani by Masterchef Sanjeev Kapoor www.sanjeevkapoor.com

Chholay Biryani:

Description Ingredients Method Chef’s tip Nutrition facts Book Similar recipes with links Chholay Biryani


Description www.sanjeevkapoor.com A combination of chole and rice cooked to make a biryani. Cooking Time: 30 - 40 minutes Servings: 4 Preparation Time: 40 - 50 minutes Category: Vegetarian


Ingredients www.sanjeevkapoor.com Chickpeas (kabuli chana) 1 cup Basmati rice 1 1/2 cup Salt to taste Green cardamom 5-6 Bay leaf 2-3 Clove 2-3 Tea leaves 2 tablespoon Oil 3 tablespoon Onion ,sliced 1 medium Ginger paste 1 tablespoon Garlic paste 1 tablespoon Green chilli paste 1 teaspoon Chole masala 2 teaspoon Red chilli powder 1 teaspoon Potato,boiled and cut into 1cm pieces 2 medium Saffron (kesar) a few Skimmed milk 1/4 cup Yogurt 1/2 cup Fried onions 1/2 cup Mint leaves a few Ginger,thin strips 1 inch piece


Method www.sanjeevkapoor.com Soak rice in three cups of water for about half an hour. Drain. Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water. Soak kabuli chana overnight in four cups of water. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain kabuli chana. Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to sauté till fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix. Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix. Add the potatoes and mix. Spread half the rice in a layer over the chholay. Drizzle the yogurt, half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low heat for ten minutes. Serve hot.

Tips by Chef:

Tips by Chef www.sanjeevkapoor.com Best served hot with a raita of your choice.

Nutrition facts:

Nutrition facts www.sanjeevkapoor.com

Recipe Books:

Recipe Books www.sanjeevkapoor.com Healthy & Tasty Recipe http://shop.sanjeevkapoor.com/Healthy-Tasty-Recipes.aspx Khazana of Indian Recipes http://shop.sanjeevkapoor.com/khazana-of-indian-recipes.aspx

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