The Making of "Chana Methi Matki Biryani"

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.