Sunday Dinner today is Chana Methi Matki Biryani. First an emergency Glossary so that the title makes some sense.
- 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
- Bay leaves
- Black Cardamom
- Cinnamon Sticks
- Green Cardamom
- Black Cumin Seeds
- 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.