Thursday, July 30, 2015

Channa Biryani / Black Sundal Biryani

Channa Biryani is one of the things I prepare, when there are guests both vegetarian and non veg..It's a yummy and filling dish..Also it's a very nice lunch box rice for kids as well as adults...healthy one pot less work for us too..You can do the same with white channa too..We prefer black channa ,since it's healthier than white one..My little one likes anything which is made as biryani style ( I think it's in his blood)...So trying different things like this..Do give a try and and impress your guests next time...


Black Sundal/ Channa1/2 cup
Biryani Masala1 1/2 tsp
Onion1 medium
Cilantro chopped1/8 cup
Mint chopped1/8 cup
Tomato1 medium
Coconut milk/Yogurt1 cup
Cinnamon1 inch
Bay leaves1
Ginger Garlic paste1 tsp
Basmati rice/Jeeraga
Samba rice
1.5 cup
Oil/ghee2 tblsp


Soak Channa/Sundal overnight in water and then pressure cook it for 6 whistles with little salt and drain the water...Extract coconut milk using warm water..or you can use yogurt/curd instead of coconut milk..

Heat a pressure pan with oil/ ghee and add cinnamon, cardamom,cloves and bay leaf...Add thinly sliced onion and saute till transparent..Add ginger garlic paste and till raw smell goes off..

Add cilantro and mint chopped...Saute and add chopped tomatoes and biryani masala powder(or pinch turmeric, 1 tsp red chilli powder,  2 tsp coriander powder)...

Cook well and then add the boiled channa/ sundal..Add coconut milk+ water (rice:liquid=1:1 1/2) and required salt and let it come to a boil...

Soak basmati rice for 1/2 an hour..Drain water and add to the dish...Mix well and then pressure cook for 2 whistles and switch off the flame..

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