Chana Pulao Biryani

Step 1: Prepare Chickpeas and Stock

Boil 3 cups of chickpeas until tender. Reserve 2 glasses of the chickpea stock for later use. Keep the boiled chickpeas aside.

Step 2: Prepare Pulao Masala (First Grind)

In a mixer, add 2 bay leaves, 6 button red chilies, 0.5 small piece of nutmeg, 0.5 mace flower, 1 tsp black peppercorns, 10-12 cloves, 2 black cardamoms (seeds only), 1 tbsp cumin seeds, 1 cinnamon stick, 1 star anise, and 4 green cardamoms. Grind these spices coarsely, ensuring they are not finely powdered.

Step 3: Prepare Pulao Masala (Second Grind)

To the coarsely ground spices, add 2 tbsp whole coriander seeds, 2 tbsp fennel seeds, and 2 tbsp chicken powder. Grind for another 40 seconds until a fine powder is formed. Set aside.

Step 4: Sauté Onions

In a large pot, heat 1 cup of oil. Add 2 medium-sized sliced onions and fry until they turn slightly golden. Do not make them dark brown.

Step 5: Add Ginger Garlic and Whole Spices

Add 2 tbsp ginger garlic paste to the onions. Immediately add 2 bay leaves, 1 tbsp black cumin seeds, 1 tbsp cumin seeds, 1 star anise, 1 cinnamon stick, 7-8 cloves, 1 tsp black peppercorns, and 2 black cardamoms. Fry for 30 seconds until fragrant.

Step 6: Cook Tomato and Chili Paste

Add 1 cup of tomato puree (peeled and blended) and 2 tbsp green chili paste. Add 1 tsp salt (or to taste). Cook for 1 minute, stirring occasionally, until the oil separates.

Step 7: Add Yogurt and Pulao Masala

Add 0.5 cup of whisked yogurt and 3 tbsp of the prepared pulao masala. Mix well and cook for 1 to 1.5 minutes, stirring continuously to prevent curdling.

Step 8: Add Chickpeas, Tomatoes, and Green Chilies

Add the 3 cups of boiled chickpeas, 2 medium-sized sliced tomatoes, and 7-8 long green chilies to the pot. Stir gently to combine.

Step 9: Add Rice and Liquids

Add 0.5 kg of Sella rice (which has been washed and soaked for 1 to 1.5 hours). Pour in 2 glasses of chickpea stock and 1 glass of water. Stir gently. The water level should be about 1 to 1.5 inches above the rice.

Step 10: Adjust Salt and Boil

Add 1 tbsp of salt (or to taste). Stir to mix. Taste the water; it should be slightly saltier than desired. Bring the mixture to a high boil, uncovered.

Step 11: Add Dry Plums and Dry Water

Once boiling, add 11-12 dry plums. Cover the pot and continue to cook on high flame until most of the water has evaporated and small bubbles appear on the surface of the rice.

Step 12: Prepare Yogurt Layering Mixture

While the rice is cooking, prepare the yogurt mixture. In a bowl, combine 0.5 cup yogurt, 1 tsp sugar, 0.5 tsp ginger garlic paste, 0.25 tsp orange food color, and 2 tbsp kewra water. Mix thoroughly. Then, add 0.25 cup milk to thin the mixture slightly and mix again.

Step 13: Layer and Dum Cook

Once the water has dried from the rice, gently stir the rice. Pour the prepared yogurt mixture evenly over the rice. Sprinkle 1 handful of fried onions and drizzle 1 tsp of kewra water. Finally, sprinkle 2 tbsp of the prepared pulao masala over the top. Cover the pot tightly (you can use a cloth under the lid for a tighter seal). Cook on high flame for the first 5 minutes to build steam, then reduce the flame to low and simmer for 8-10 minutes.

Step 14: Rest and Serve

After simmering for 8-10 minutes, turn off the flame but leave the pot covered on the stove for another 5-10 minutes to allow the flavors to meld. Then, open the lid and gently fluff the biryani with a fork or spoon. Serve hot with raita or salad.

• Do not make the onions dark brown, just slightly golden.

• When checking salt before covering, it should taste slightly higher than desired, as it will balance out once the rice absorbs the water.

• Use a wide-bottomed pot for cooking the rice to ensure even cooking and prevent sticking.

• You can use Basmati rice instead of Sella rice, adjusting soaking and cooking times as needed.

• Tamarind can be used as a substitute for dry plums for a similar tangy flavor.