Today is the 1st day of final week in Blogging Marathon #18. I am posting under pulaos and biriyani. This biriyani has a spice paste which gives it the flavour. PK has been asking me to prepare this kind of biriyani for a long time. I use green peas usually but this time used chole. I also prepared a gravy with kasuri methi and cauliflower to go with the biriyani. PK couldn’t stop eating it all day. He was very happy for that. The spice paste has coriander seeds, poppy seeds and cumin seeds which are roasted in ghee and then ground. This gives it the unique flavour.
Basmathi Rice-1 1/4cup
Ginger-a small piece
For The Spice Paste:
Poppy Seeds/ Khus Khus-2tbs
Red Chilly-10-15(according to your taste)
1. Soak chole for 6hours and pressure cook for 5minutes. Drain and keep it aside.
2. Wash and soak rice for 30minutes.
3. Heat ghee in a heavy bottomed pan.
4. Add the coriander seeds, cumin seeds, poppy seeds and roast until golden.
5. Add the red chillies and roast on low flame for a minute.
6. Remove from flame and grind it to a fine paste adding enough water.
7. Grind two tomatoes into puree and chop one finely.
8. Heat 2tbs ghee in the same pan and add fennel seeds, cinnamon, cloves, cardamoms and star anise.
9. Add grated ginger and garlic and saute until the raw smell vanishes.
10. Add finely chopped onions and saute until golden.
11. Add the spice paste and saute until the ghee separates.
12. Add the chole and drained rice and saute for a minute.
13. Add 3 3/4cups of water, turmeric powder and salt.
14. When the water starts boiling, stir it inbetween to avoid rice sticking to the bottom.
15. When the rice is 75% done, add the remaining ghee, cover the pan and cook on low flame for 5minutes. Open lid and stir once.
16. Heat an iron tawa.
17. Cover the pan with a foil and the lid, place the pan on the tawa. Reduce flame to low and let it stay like this for 15minutes.
18. Serve hot with a gravy and raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18