BLACK CHICKPEA BIRIYANI WITH PEPPER EGG CURRY

Biriyani is a great party dish. The recipe is different from our regular biriyani. Made from black chickpea and i've added special masala paste which gives more spicy. Not many people make pulav/biriyani with this wonderful, protein packed legume, but once you make it, you will be so glad you did.Every time I make it I get requests for the recipe. Try this extremely delicious food and it sure you will make it again and again. This can be made for either lunch or dinner and goes great with pepper egg curry.

Ingredients:

Basmathi rice - 2 cup
Black chick pea - 1/2 cup
Grated Coconut – 1cup
Tomatoes - 3 big
Onions - 1/2 cup peeled
Ginger,Garlic paste – 2tsp
Coriander leaves - 1/2 bunch
Mint – 1/2bunch
Green chilies - 4
Shan biriyani masala – 2tsp
Chili powder - 1/2 tsp
Cinnamon - 1 inch piece
Cardamoms - 2 to 3
Cloves - few
Bay leaf - 1
Ghee - 2 tsp.

To Grind:
Small onions – 10
Red Chilies - 8
Cumin seeds - 1 tsp
Garlic - 5 cloves
Grated fresh Coconut - 2 tsp

Method:

Soak chickpeas 10 hours before and pressure cook for 15 to 20 minutes .Heat a tsp of oil, fry red chilis,cumin seeds, garlic and onion. Cool and grind along with coconut.

Soak rice for 10 minutes. Drain water completely. Heat a tsp of ghee and fry the rice for one or two minutes. Blanch tomatoes in hot water for few minutes. Remove skin and grind in to paste. Strain and remove the seeds.

Grate coconut, add enough water grind and take two extracts. Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf. Add ginger, garlic paste and fry till brown and then add slit green chilies and onions.

Fry for a minute and add ground masala paste. Fry till good smell comes in medium flame. Add tomato paste, biriyani and chili powder and boil for few minutes. Now add chopped coriander and mint leaves.Add cooked chickpeas,half cup of coconut milk and 2cup of water.

When it starts boiling add rice, mix well and reduce flame. Cook exactly for 20 minutes. If you want keep a dosa pan underneath for even heating. Garnish with cut coriander leaves and fried cashew nuts.

Serve hot with raita or pepper egg curry.This easy egg curry goes well with all type of pulv and biriyani.Got the idea from my frined,here is how i made this...


INGREDIENTS:

Boiled egg - 3
Finely chopped onion - 1
Turmeric powder - 1/4tsp
Pepper - 4tsp
Ginger,garlic paste - 1tsp
Salt

METHOD:

Heat oil in pan add onion and ginger,garlic paste and saute it for 5mins.Then add turmeric powder and cook in medium flame.Add sliced boiled eggs and pepper and saute it for 2 mins.Serve hot with pulav/biriyani.