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cholley biryani

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Title: cholley biryani


1
Chholay BiryanibyMasterchefSanjeev Kapoor
www.sanjeevkapoor.com
2
Chholay Biryani
  • Description
  • Ingredients
  • Method
  • Chefs tip
  • Nutrition facts
  • Book
  • Similar recipes with links

3
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
4
Ingredients
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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
5
Method
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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.
6
Tips by Chef
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Best served hot with a raita of your choice.
7
Nutrition facts
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8
Recipe Books
www.sanjeevkapoor.com
Healthy Tasty Recipe http//shop.sanjeevkapoor.c
om/Healthy-Tasty-Recipes.aspx Khazana of Indian
Recipes http//shop.sanjeevkapoor.com/khazana-of-i
ndian-recipes.aspx
9
Similar recipes on SanjeevKapoor.com
www.sanjeevkapoor.com
  • Tomato Temptation
  • Pineapple And Rice Jubilee
  • Almond Rice With Mixed Vegetables
  • Mexican Fried Rice
  • Sprouted Moong Khichdi
  • Herbed Rice With Mushrooms
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