Authentic Chana Dal Biryani Recipe

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Chana Dal Biryani is an authentic and aromatic dish of Hyderabadi cuisine.This basmati rice, chana dal and rich spices when are cooked together, the whole quality of this biryani changes to a royal feast. Try this amazing one pot meal at your home.You can serve this dal biryani with any vegetable raita recipe of your choice.

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Authentic Chana Dal Biryani Recipe
Recipe Image
Course Main Dish
Cuisine Indian
Prep Time 25
Cook Time 45
Servings
Ingredients
For the rice
For The Chana Dal
Course Main Dish
Cuisine Indian
Prep Time 25
Cook Time 45
Servings
Ingredients
For the rice
For The Chana Dal
Recipe Image
Instructions
  1. In a bowl soak the rice with enough water for 2 hours, drain the water from the rice and in a deep non-stick pan add the rice, salt, oil and enough water, mix it well and cook on a medium flame for 8 to 10 minutes and stir occasionally and switch off the flame.
  2. Drain the water from the rice and transfer to a deep bowl, add ghee and mix it well and keep it aside. For the chana dal
  3. Wash and soak the chana dal in enough water for 2 hours, drain it and keep it aside. In a deep non-stick pan add chana dal, turmeric powder, salt and enough water, mix it well and cook on a medium flame for 6 minutes and stir occasionally and drain the water and keep it aside.
  4. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom, and cinnamon and fry on a medium flame for 2 minutes.
  5. Add the turmeric powder, chili powder, garam masala and cumin seeds powder and fry on a medium flame for 1 minute.
  6. Add the curd, mix it well and cook for 30 seconds and stir continuously and add the cooked chana dal and a little salt, mix it gently and cook on a medium flame for 2 minutes on a low flame and stir continuously Once done, switch off the flame and keep it aside.
  7. In a bowl add the saffron and warm milk, mix it well and keep it aside.
  8. Take a deep non-stick pan or a Handi, add ghee and cook on a medium flame for a few second.
  9. Remove the pan from the flame, add half the rice and spread it evenly and add half the chana dal mixture and spread it evenly.
  10. Sprinkle half of the mint-coriander mixture evenly over it.
  11. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it.
  12. Place the deep non-stick pan or Handi on a non-stick tawa (griddle) and cook on a low flame for 20 minutes and switch off the flame.
  13. Serve it hot with any vegetable raita recipe of your choice and relish a hearty meal.
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Jannie Westberg
 

Hey I'm Jannie, I'm a mum to 1 lovely little boys and a little princess and have such an awsome partner 😘. I love photography, graphic design and Cooking

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