Ingredients
Basmati Rice – 1 cup
Chikpeas (White or Black or Green) – 1/2 cup
Onion – 1
Green Chillies – 2
Ginger – 1″ piece
Garlic cloves – 5
Tomatoes – 2 (crushed)
Oil and/or ghee – 2 tblsp
Whole garam masala – 1″ piece cinnamon, 2 cloves, 1 bay leaf, 1 tsp of fennel seeds)
Biriyani Masala (any brand) – 1 tblsp
(If you do not have biriyani masala, add 1/4 tsp of turmeric Powder, 1 tsp red chilly powder and 1 tsp Garam masala powder)
Mint leaves (Pudhina) – 1/2 cup
Corriander leaves (Cilantro) – 1/2 cup (chopped)
Lemon Juice – 1-2 tsp (add as needed)
Salt – as needed
Method
1. Wash and soak the chikpeas overnight or for atleast 6 hours. You can skip the above steps by using canned chikpeas.
2. Wash and soak the basmati rice. Let the rice keep soaking while you get the other things done.
3. Coarsely grind the following ingredients in a blender or mixie – onion, green chillies, ginger, garlic, mint leaves and whole garam masala.
4. Heat the ghee in a pressure cooker. Add the above ground paste. Saute for 5 minutes.
5. Add the biriyani masala and fry for a minute.
6. Next add the tomatoes and cook till the masala comes together.
6. Add 1 3/4 cups of water and bring it to a boil. To make the biriyani more rich, add 3/4 cup of coconut milk and 1 cup of water instead of full water.
7. Add the soaked chickpeas, salt as needed, lemon juice and cilantro. Finally, drain the soaking rice and add to the boiling water.
8. Close the cooker, put the pressure and reduce the flame. Cook on low heat for 15 minutes and switch off.
9. Once the pressure is reeased, fluff the rice with a fork. Serve with any raita or gravies like ennai kathrikai, paneer butter masala, soya fry, egg kurma etc.