Kabuli Channa or Chickpeas Biriyani

Made this few days back. After i prepared the fish biriyani, I started liking to grounded coconut paste to biriyani. It gives a nice flavor to it.

You need,

• Kabuli Channa (which chickpeas) – 1/2 cup
• Turmeric – a tiny pinch
• hing – a tiny pinch

To grind

• Ginger & Garlic chopped – 1 tsp each
• Fresh scrapped coconut – 1/2 cup
• Dry red chili – 1
• Mint leaves – 5 nos
• Green chili – 2 (Depending upon the chili spice you can add or reduce 1)

For masala and  rice

• Refined oil – 2 tbsp
• ghee – 1 tbsp
• cloves – 2
• green cardamom pods – 1
• cinnamon stick  – 1 small
• black pepper – 5
• bay leaf – 1
• mace – 1 small piece
• onion –  1 sliced
• tomato –  1 sliced
• coriander powder – 1 tsp
• turmeric – 1/4 tsp
• mint leaves – 10 leaves finely chopped
• coriander leaves – 1/2 cup finely chopped
• basmati rice – 1 cup
• lime juice – 1 tbsp
• Salt to taste
• Boiled water – 2 cups (It should be hot while adding to rice)

You have to,

• Wash and soak kabuli channa in 4 cups of water for at least 8-10 hours. (You can do this overnight)
• Drain the kabuli channa. Place in the pressure cooker and add water enough to cover them. Add a pinch each of hing and turmeric.   Pressure cook for 4-5 whistles in medium to low flame
• Grind the ingredients(mentioned to grind) to a coarse paste and and keep aside. Don’t add water
• Wash and soak the rice. (at least 10 minutes)
• Heat oil and ghee together in a large bottom thick pan in medium to low flame
• Add the spices (clove, cardamom, cinnamon, pepper, bay leaf, mace) and stir
• Add the onions and saute till they are translucent.
• Add the tomatoes and cook till it turns soft.
• Add the coriander and turmeric powders and saute for few sec 10-15 sec (till the raw smell disappear)
• Now add kabuli channa and the ground paste and saute for a minute. Add salt and mix well.
• Let the channa cook in the masala for few minutes. Stir fry in between. 
• Once the gravy dries up, add coriander and mint leaves
• Drain the rice and add in. Fry for few seconds(make sure not to break the rice while saute) and add the boiling water to it
• Stir and check the salt. Add if required. Add the lime juice
• Cover and cook on medium to low heat till the rice is done and water is absorbed.
• Serve hot with  raita