Chana Biryani by Zarnak Sidhwa

Ingredients:

• Rice 1 ½ cup
• Chickpeas 1 cup
• Tea leaves 2 tbsp
• Salt 1 tsp
• Green cardamoms 5 – 6
• Bay leaves 2 – 3
• Cloves 2 – 3
• Yogurt 1 ½ cup
• Ginger paste 1 tsp
• Ginger, cut into thin strips 1 inch piece
• Mint leaves ½ cup
• Green chili paste 1 tsp
• Red chili powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala powder 1 tsp
• Garlic paste 1 tsp
• Saffron essence ¼ tsp
• Milk 1 tbsp
• Kewra water a few drops
• Coriander leaves, chopped ¼ cup

Method:

1. Soak chickpeas overnight in water.
2. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender.
3. Remove the muslin cloth bag and drain chickpeas.
4. Soak rice for about half an hour. Drain.
5. Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves.
6. Add rice and cook till half done. Drain excess water.
7. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne.
8. Add half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala power and garlic paste.
9. Add saffron essence in warm milk and mix in kewra water.
10. Place the marinated chickpeas in a deep non-stick pan.
11. Spread cooked rice over the chickpeas evenly.
12. Sprinkle saffron essence and milk and half of the coriander leaves over rice.
13. Cover the pan tightly and put on low heat to simmer for fifteen minutes or till rice is cooked.
14. Serve hot garnished with remaining coriander leaves and mint leaves.