Biryani has left an indelible impression on my mind after staying in hyderabad .Thats the reason I am always ready to take the extra effort to make a biryani as I know the end product is always worth it.
So when I saw this chole biryani on one of the tv channels .I planned it for weekend .In morning I made extra chole which we enjoyed with bhature & The balance was obviously for this mouth watering chole birayani.
Chole is my all time favourite .if you too like here are few chole recipes for you.
chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole
If you are a biryani fan you can check my biryani versions here :
masoor biryani
hyderabadi dum veg biryani
hyderabadi dum egg biryani
hyderabadi dum chicken biryani
mushroom biryani
tomato biryani
Rajma biryani
hyderabadi dum baby potato biryani
Chole chickpeas biryani
Ingredients
Chole
1 cup Chole (Chick Peas/garbanzo beans)
2 Tea Bags
2-3 Black Cardamom
2 tbsp Garlic paste
2 tbsp Ginger paste
1 inch Ginger chopped
3 tbsp Ghee
2 Bay Leaves
1 tbsp Shahi Jeera
3 Tomato Puree
2 Big sized Onions ( 1 Onion Puree other chopped)
2 tbsp Red Chili Powder
2 tbsp home made chole masala powder
1 tsp kasoori methi (dried methi leaves)
1 tsp hyderabadi garam masala
100 gms whisked curd
1 tbsp Sugar
1/2 t/s Amchur (Mango powder)
2 cups Water or as consistency required
Salt as per taste
Rice:
1 and half cup basmati rice
3 green cardamoms
1 black cardamoms
2 cloves
1 cinnamon of 2 inch
1 bay leaf
2 mace strands
3 cups water
half Lime Juice
salt
Assembling/garnishing:
1/2 cup chopped coriander/cilantro leaves
1/2 cup mint leaves
2 onions sliced
a few saffron strands
1 tbsp milk
cashewnuts /potato wedges (optional)
Method :
Cooking chole
1.Soak chole in water overnight.
2. Place Tea Bags and Black Cardamom in the chole add water. Pressure cook Chole for 8-10 whistles or more until they are cooked and tender.they should be really soft .
3.Allow to cool throw away the tea bags. You can retain Black Cardamom in the Chole's.
4.Chop one onion & Make puree of Onion. Keep it aside. Also make Tomato Puree and keep aside.
5.In a kadhai or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more.Mix onion puree and saute for 3-4 minutes . Combine redchilli powder,readymade chole masala,hyderabadi garam masala and saute for 3 mins more.
6.Add tomato puree and saute for 2 mins more till oil separates.
7.Add cooked Chole & Combine all of them and mash some choles with the back of spoon.
8.Add water as consistency required. Add Lime juice, amchur powder,sugar ,kasoori methi,whisked curd and salt as per taste..Cook covered for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves.Your Chole is ready.
Garnishing
1.In a small cup, pour in warm milk and saffron strands. Keep aside.
2. In a large and wide saucepan, add oil and as soon as it warms up add the sliced onions and fry them while stirring frequently until evenly golden brown in colour. Remove the pan from heat and using a slotted spoon transfer half of the fried onion into a platter and reserve for garnish.
3.Fry the cashewnuts /potato wedges in the same oil & keep aside.
Cooking Rice:
1.Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
2.In a large heavy bottomed vessel pour in surplus water and add shahijeera, dried bay leaf, cloves, green cardamoms,black cardamom,Cinnamon,cloves ,mace and cover with a lid. Let it come a rolling boil. Once boiling, drain the soaking rice and add to the boiling water. Let it cook until the rice if half done. Once done, drain the rice and spread the rice on a large wide plate. Allow to cool.
Assembling biryani:
1.Now we will arrange the biryani in layers.Take a wide sauce pan/vessel with a lid and grease the pan with oil & ghee. Spread ½ the cooked rice in it. Sprinkle ghee, saffron milk, fried onions & fried cashew & almonds,chopped cilantro mint leaves on top of rice.
2.Transfer the chole gravy to the sauce pan to make the second layer.
3.Now, we need to seal the the saucepan and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.Place a heavy weight( rolling board (polpat)/skillet/pressure cooker/big kadhai) on the lid. Cook on medium high flame for 5 min
4. Remove the vessel from fire and place a iron tawa (griddle) over low flame. Place back the sauce pan on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 min.
5.Garnish with fried cashew,coriander & fried onions (birista).
6..Serve the yummy veg biryani with your choice of raita,, mango pickle, roasted papad,
Other accompaniments for this Hyderabadi chole dum Biryani would be Mirchi ka Salan, baghare baingan & dahi ki chutney .......an appropriate sumptuous ,aromatic & heavenly hyderabadi meal.
TIPS
1. Use basmati rice or any long grain rice.Ratio for cooking rice is 1cup rice :1 1/2 cup water.
2.Use red/orange food colour if you do not have saffron.
3.If tired of making biryani prepare the chole gravy as mentioned above & next add rice along with the required quantity of water & mix well & let it cook like a normal pulao.
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