Step-by-Step Instructions

1. 1.Prepare the Spice Paste

   In a bowl, combine the green chili, green coriander, and green mint paste. Add 2 teaspoons of turmeric powder, 2 teaspoons of coriander powder, 1 teaspoon of kasoori methi, 1 teaspoon of garam masala powder, 1 teaspoon of cumin powder, and 1 teaspoon of ginger-garlic powder. Mix well to form a thick paste. Set aside.

2. 2.Assemble the Chana Mixture

   In a large bowl, add the boiled chickpeas. Pour in the tamarind pulp along with the whole tamarind pieces. Add the sliced tomatoes and whole green chilies. Finally, add the prepared spice paste from Step 1. Mix everything thoroughly until the chickpeas and vegetables are well coated with the paste. Set aside.

3. 3.Brown the Onions

   Heat cooking oil in a large pot or pan. Add the sliced onions and fry them until they turn golden brown and crispy. Once browned, remove the onions from the oil and set them aside on a paper towel to drain excess oil.

4. 4.Temper Whole Spices

   In the same oil used for browning onions, add all the whole spices: cinnamon sticks, star anise, cloves, black cardamom, bay leaf, dried red chilies, black peppercorns, and dried mint leaves. Sauté for 3-4 seconds until fragrant, similar to tempering for dal. This step is crucial for the biryani's aroma.

5. 5.Combine and Cook Chana Mixture

   Pour the hot tempered whole spices (along with the oil) directly over the assembled chana mixture from Step 2. Add the browned onions from Step 3 to this mixture. Mix everything very well. Place this pot on low heat and cook for only 5 minutes to allow the tomatoes to soften slightly and flavors to meld. Do not overcook.

6. 6.Boil Rice

   In a separate large pot, boil the basmati rice with salt until it is 70-80% cooked. Drain the water and set the rice aside.

7. 7.Layer the Biryani

   In a large, heavy-bottomed pot, spread a layer of the boiled rice. Then, evenly spread the cooked chana mixture over the rice. Cover with another layer of boiled rice.

8. 8.Mix and Add Biryani Masala

   Gently mix the rice and chana mixture from the bottom up, ensuring the chana is evenly distributed with the rice. Sprinkle 2-3 tablespoons of biryani masala evenly over the top layer of the biryani. Do not add any other garnishes like coriander, mint, or lemon at this stage.

9. 9.Dum Cook the Biryani

   Cover the pot tightly and place it on low heat for 15-20 minutes to allow the biryani to cook on dum. This will steam the rice and infuse all the flavors.

10. 10.Serve

    Once done, gently fluff the biryani with a fork. Serve hot with raita or salad.