No Onion, No Garlic Chole Biryani
This recipe results in a wonderful No Onion, No Garlic Chole Biryani that is a great one-dish meal, especially for parties and potlucks
Ingredients
- 1 Cup Chole, Chickpeas (200gms)
- 2 Cups Basmati Rice
- 1/4 Cup Dahi, Yogurt
- 2 Cups Peeled, Diced Potatoes (1/2" cubes)
- 1/2 Cup Finely Chopped Fresh Coriander For Garnish
For Potli to Boil Chickpeas
- 10 Cloves
- 2" Cinnamon
- 2 tsp Strong Tea Leaves
- 3 Bay Leaves
- 6 Green Cardamom
- 2 Black Cardamom
For Tempering
- 2 tbsp Ghee or Oil (I used Ghee; Vegans can use oil)
- 1 tsp Ajwain or Carom Seeds
- 2 tsp Slivers of Ginger
- 3-4 Green Chillies, Slit
Dry Masalas
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1.5 tsp Roasted Cumin Powder
- 1.5 tsp Coriander Powder
- 1.5 tsp Amchur, Raw Mango Powder
- 2 tsp Kasoori Methi Powder (See Notes)
- 2 tsp Anardana Powder, Pomegranate Seeds Powder (See Notes)
Other Ingredients
- 1 tsp Black Salt
- 2 tsp Thick Tamarind Pulp
- 3-4 tbsp Oil
- 1 tbsp Ghee (Vegans use oil)
- Salt to Taste
Instructions
Cooking the Chole
- Soak the Chole in 3 Cups Water for 6 to 8 hours.
- In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.
- Place this potli/packet in the middle of the chickpeas.
- Cover and boil for about 45 minutes till done.
Or
Pressure cook the chickpeas 4 whistles. - Discard the potli.
- Drain and reserve the water in which the chickpeas were cooked.
Preparing the Rice
- Soak the Basmati in 4 cups water for about 15 minutes.
- Drain all the water.
- Leave the soaked rice in the colander till it is time to use.
Cooking the Pindi Chole
- In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.
- Add the ajwain, ginger, and green chillies.
- Stir-fry till the raw smell of the ginger disappears.
- Add the dry masalas and mix well.
- Immediately add the cooked chole.
- Mix well.
- Add the black salt, salt, and tamarind paste.
- Mix well.
- Add a little of the reserved water.
- Over medium flame, cook for about 5 minutes till most of the water evaporates.
- Turn off the heat.
- Beat the dahi well so that there are no lumps.
- Add the dahi to the chole and mix well.
- Set aside.
Deep Frying the Potatoes
- In a large wok or kadhai, heat 3 tbsp oil. Use a large wok/kadhai as we will cook rice in it later.
- Add the potato pieces and over medium flame, stir-fry till golden brown.
- Remove the potato pieces and set aside.
Cooking the Rice
- In the wok used to fry the potatoes, add the rice and stir-fry for 5 minutes.
- Add 3.25 cups water, 1/2 tsp salt, and mix well.
- Over low-to-medium flame, cook covered till the rice is done. Mix at regular intervals.
Putting the No Onion, No Garlic Chole Biryani Together
- When the rice is cooked, add the chole.
- Mix well.
- Cook covered for 5 minutes.
- Add salt, if required, and mix well.
- Just before serving, add the fried potatoes and mix well.
- Garnish with fresh coriander.
- Serve with Cucumber Raita or Boondi Raita and Papad.
Notes
- To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
- To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
- I used readymade tamarind paste.
- You can a complete shortcut and use readymade Chole Masala powder. The result is just as delicious!
- You can also add some fried tomato chunks if you wish.