Kabuli Chana Biryani

Ingredients

For The Kabuli Chana Gravy

• 1/2 cup soaked and boiled kabuli chana (white chick peas) (chick peas)
• 2 tbsp oil 
• 1/2 Cup Chana daal boiled
• 2 Potatoes
• 1 tsp finely chopped garlic (lehsun)
• 1/2 tsp finely chopped ginger (adrak)
• 1/2 tsp turmeric powder (haldi)
• 1 tsp chili powder
• 3/4 cup finely chopped tomatoes
• 1 tsp finely chopped green chillies
• 1/4 cup whisked curds (dahi)
• salt to taste

For The Rice

• 3 cups cooked rice (chawal)
• 2 tbsp ghee
• 2 cardamoms
• 2 cloves (laung / lavang)
• 1 stick cinnamon (dalchini)
• 2 bay leaves (tejpatta)
• 1 tbsp finely chopped mint leaves (phudina)
• 3 tbsp finely chopped coriander (dhania)
• salt to taste

Other Ingredients
2 tsp ghee
2 tbsp milk

Method
For the kabuli chana gravy

1. Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a medium flame for 1 minute.
2. Add the turmeric powder, chili powder, tomatoes, a little water (approx. 1tbsp) and green chilies and cook for 1 minute.
3. Add the cooked kabuli chana  Chana daal, potatoes,and salt, mix well and cook on a medium flame for 2 to 3 minutes.
4. Add the curds,  and cook on a slow flame for 1 minute. Keep aside.


For the rice

1. Heat the ghee in a broad non-stick pan and add cardamom, cloves, cinnamon, bay leaves and saute on a medium flame for 30 seconds.
2. Add the cooked rice, mint leaves and coriander, mix well and cook on a medium flame for 1 more minute.
3. Divide the rice into 2 equal portions and keep aside.


How to proceed

1. Pour the ghee in a (7") microwave-safe dish, put 1 portion of the cooked rice and spread it evenly.
2. Put the kabuli chana gravy over it and spread it evenly.
3. Finally put the remaining rice over it and spread it evenly.
4. Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
5. Serve immediately