Spicy Chana biryani Recipe | Food Diaries | Chef Zarnak Sidhwa

Method :
Soak chickpeas overnight in 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 chickpeas. Soak rice 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. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, and all spice powder and garlic paste. Add saffron essence in warm milk and mix in screw pine water. Place the marinated chickpeas in a deep non-stick pan. Spread cooked rice over the chickpeas evenly. Sprinkle saffron essence and milk and half of the coriander leaves over rice. Cover the pan tightly and put on low heat to simmer for fifteen minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves.

Method:
Crush the split Bengal gram in a grinder and put it into a deep non stick pan. Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned. Add saffron and mix. Add whole dried milk and mix. Add green cardamom powder and sugar and cook till sugar dissolves. Add cashew nuts and almonds and mix. Cook for 1-2 minutes. Serve hot or at room temperature.

Method:
Mix the chilled milk with red sherbet and soaked basil seeds and serve chilled.