Thursday, July 21, 2011
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Achari Chana Biryani

7/21/2011 05:17:00 PM

One of my favourite gravy type is Achari Gravy. I often try different variations of this fantabulous Achari Gravy gravy. Many of us have often tried Achari Gravies with lots of different kind of vegetables like Bhindi (Ladies finger), Baighan (Brinjal), etc. But this dish is Odd man out.

This dish is dedicated to a Punjabi Dhaba whose Menu has amazed me by serving Achari Chana Biryani. After spotting this yummy dish in Menu I couldnt resist to order it, and believe me it really tastes as awesome as all FoodiBlog.com recipes do. But, this is not my original creation. It was the owner of the Dhaba who was more than happy to share the secret to his Achari Chana Biryani recipe.

How it tastes: Achaaris spices such as rai, methi, saunf, elaichi and kalongi are combined with fine long grained Basmati rice, along with this goes kabuli chana to form a highly flavourful and fragrant Biryani/Pulao. The Garam masala forms an important part as it smashes great taste to the dish. And our superhero cum super secret of the dish is mango pickle paste.

So go ahead serve your family this secret recipe coming right away from Kitches of Punjabi Dhabas.

Serves 4.

Ingredients
1 1/4 cups long grained basmati rice soaked for 10 minutes
2 tbsp Aam ka Achaar (Our secret superman hero)
1/2 cup soaked and boiled kabuli chana (white chick peas)
2 tbsp ghee or Oil or Butter
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
2 black cardamoms (badi elaichi)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp Punjabi garam masala or Normal Garam Masala
salt to taste

Method
Blend the mango pickle in a mixer to a coarse paste. Keep aside.
Put 2 1/2 cups of water to boil.
Heat the ghee OR oil OR butter in a pressure cooker.
Add fennel seeds, mustard seeds, onion seeds, fenugreek seeds, big cardamoms, cumin seeds and saute for a minute. After this add a pinch of Asafoetedia.
When seeds starts crackling, add the onions and sauté till they turn translucent. Dont make it dark brown as this will impart bitter taste in your biryani.
Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes.
Add the rice and sauté for 2 more minutes.
Add the hot water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve hot.

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