Qabooli Veg Biryani | Chickpeas Biryani | GF
Qabooli Veg Biryani is a protein rich Biryani made with chickpeas and flavourful basmati rice. Serve it with Raita / salad on the side
Equipment
- Thick Bottomed Pan
- Pots and Pans
Ingredients
- 1 cup Basmati rice long grained variety
- 1 cup Chickpeas Qabooli channa cooked, but not mushy
- 1.5 tsp Salt or to taste
- 3 TBSP Ghee divided use, sub ghee with neutral veg oil for vegan
- 2 black cardamom
- 2 green cardamom
- 4 cloves garlic
- 2 Bay leaf
- 1/2 tsp Whole Black Pepper
- 1 cup Vegetables I used french beans, Potato and carrots
- 200 ml Yoghurt I used Homemade
- 2 tsp Garam Masala
- 1 TBSP Biryani Masala
- 1 TBSP Coriander powder
- 1 tsp Red Chilli powder
Masala (Spice) paste
- 1 large Onion or 2 medium
- 4 Green chillies
- 2 inch Ginger
- 4 pods Garlic
Topping / Garnish
- Saffron strands few - soaked in 4 TBSP milk
- 4 TBSP Mint leaves
- 4 TBSP Fried Onions
Instructions
Prep Work
- Wash and drain rice several times till most of the starch is washed away and soak it in clear water for 20-25 mins. Drain and cook with a pinch of salt, 1 tsp oil, whole spices till 70% done. Fluff with a fork and keep aside.
- Make a paste of all the masala ingredients and keep aside.
How to make the Biryani
- In a thick bottomed pan / Kadai, add rest of the ghee / oil.
- Add the sliced onions, veggies, masala paste and sautè for 6-7 mins till oil separates. Now add the spice powders and yoghurt and mix well till the veggies soften, add the chickpeas now. and mix gently.
- Remove 2/3 of this filling and keep aside.
- In the same pan, add 1/3 of the partially cooked rice evenly over the chickpeas masala paste. top with a third of the saffron milk and a few mint leaves.
- Repeat this layer twice over. Sprinkle a few tsp of water, cover with fried onions, and cook till rice is done fully but not mushy.
- Serve with salad, papad, raita for a filling meal.
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