The Making of "Chana Methi Matki Biryani"

By vijay on January 8, 2012 — 1 min read

Sunday Dinner today is Chana Methi Matki Biryani. First an emergency Glossary so that the title makes some sense.

Biryani Ingredients

The main ingredients

  • Tomatoes – Deseeded, diced
  • Red onion
  • Methi Leaves
  • Mint leaves
  • Chana – soaked overnight and boiled
  • Saffron – soaked in warm water
  • Briyani Rice – washed and soaked in warm water
  • Yogurt

Spices:

  • Cloves
  • Bay leaves
  • Black Cardamom
  • Cinnamon Sticks
  • Green Cardamom
  • Black Cumin Seeds
  • Raisins
  • Green Chili – Sliced vertically
  • Star Anise
  • Chopped Ginger and Garlic

Making the Chana “Masala”
Heat some ghee, add the spices (Cloves, Bay leaves, Black and green cardamom, cumin seeds and star anise). After a couple of minutes add chopped onions, chili, chopped ginger and garlic. Sauté for a 3-4 minutes. Add Chopped tomatoes. Once onion and tomato become soft add Chickpeas and Methi leaves. Keep stirring and keep cooking on medium heat.

After 4-5 minutes of cooking add yogurt and mix thoroughly. Reduce the heat and cook for a couple of more minutes. You don’t need to cook it all the way, since it will be put into the oven in a Matki.

Spread the chana masala as a thick layer in a Matki (Earthen Pot), and spread soaked rice on top of it as a second layer. On the rice sprinkle saffron water, a pinch of gram masala and some mint leaves. Add another layer of Chana Masala and Rice continue till you fill up the Matki.

Place the pot in the oven pre-heated to 200° Celsius – cook for 1.5 hours. Enjoy with Raita.