Channa Biryani | Chole Biryani | Chickpeas Biryani in Cooker | Kabuli Chana Biryani in Pressure Cooker | Simple and Yummy Recipe

Chole Biryani | Chana Biryani | Chickpeas Biryani | is a healthy protein-packed biriyani recipe made using a pressure cooker. It's a one-pot meal recipe that made under 30 mins. A perfect recipe for lunch box too.

Those who looking for an easy, simple, quick healthy, and protein-rich recipe for lunch, then this is the recipe. It's very easy and also quick to make. Bored of the same vegetable biryani, then try this chole biryani recipe.

Click here for the video Recipe https://youtu.be/d37y_lqc3EI
Preparation Time: 30 mins
Cooking time: 30 mins
Serves: 2-3 person

Ingredients:

• ½ cup dried Chickpeas / Kabuli Chana
• 1 ⅓ cup Basmati Rice
• 1 Cinnamon
• 3 Cloves
• 2 Cardamon pods
• 1 Star anise
• 1 Bay leaf
• 1 large Onion, thinly sliced
• 1 large Tomato, chopped
• 1 tbsp Ginger Garlic paste
• 6-7 nos Green Chilies
• ¼ cup Mint leaves
• ¼ cup Coriander leaves
• 4 tbsp Curd
• 2 tbsp Oil
• 1 tbsp Ghee

To Grind:

• 1 Cinnamon
• 4 Cloves
• 3 Cardamon pods
• 1 Star anise
• 1 tsp Fennel seeds
• little stone flower

Preparation:

• Soak the chickpeas in water overnight. Pressure cook the chickpeas for 5 whistles. Keep aside.

• Grind the whole spices mentioned above to a fine powder and keep aside.

Method:

• Heat oil and ghee together in a pressure cooker, add cinnamon, cloves, cardamom, star anise, and bay leaf.  Fry the whole spices for few seconds.

• Next, add the onions and saute till it turns a light golden color.

• Add ginger-garlic paste and green chilies. Saute for 2 mins in medium heat.

• Then add tomatoes, mint leaves, coriander leaves, ground spice powder, and salt. Mix well and saute for 2 mins.

• Add curd, mix well and cook for 5 mins on low heat.

• Next, add the boiled chickpeas and give a good mix.

• Then add the soaked basmati rice and water. Add salt as required and mix well.

• Bring this to a boil. Cover the pressure cooker with the lid.

• When the steam releases place the weight and cook for 2 whistles on medium heat.

• After the pressure goes down, open the lid and gently mix the rice.

• Serve hot with onion raita.

Chicken Kurma Recipe | Chicken Korma | Chicken Curry | Chicken gravy| Simple and Yummy Recipes

Chicken Kurma | Chicken Korma - a South Indian style chicken gravy recipe that goes very well with most of the Indian main course dishes. This recipe is simple yet delicious. It pairs very well with the rice, idiyappam, dosa, ghee rice, chapati, roti, naan. This recipe pairs very well both with south Indian and north Indian main course dishes.

This gravy is a kid-friendly recipe since its not very hot and spicy like the typical south Indian gravies. This gravy is thick, creamy with mild spices. I like to have this kurma with ghee rice.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 3

Click here for the video recipe 👉  https://youtu.be/yrS-tNH12Ns

Ingredients:

• 500 gms Chicken
• 2 Onions, finely chopped
• 2 Tomatoes, pureed
• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• few Curry leaves
• few Coriander Leaves
• 3 tbsp Oil

To grind:

• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 4-5 green chilies
• 6 Garlic cloves
• Small piece Ginger
• 1 tbsp Fried Bengal gram
• 1 tsp Khus Khus
• 5-6 Cashew nuts
• 1/3 cup grated Coconut
• 2 tsp Coriander powder

Preparation:

• Heat 1 tbsp oil in a wide pan. When hot add fennel seeds, cumin seeds, garlic, ginger, green chilies, and saute for 2 mins on low heat.

• Next add fried Bengal gram, khus-khus, cashew nuts, coconut and saute for 2 mins on low heat.

• Next, add coriander powder, mix well, and saute for a minute. Remove from heat to let it cool.

• Once cooled, grind the mixture to a fine paste by adding little water. Set aside.

Method:

• Heat 2 tbsp oil in a wok / kadai, when hot add the whole spices, and fry for a few seconds.

• Next add onion, curry leaves, and saute till the onion turns golden brown in color on medium heat.

• Next add the pureed tomato, ground paste, chicken pieces, and salt. Mix well.

• Add 2 cups of water and again mix well. Bring this mixture to a boil. Cover and cook the chicken for 20 mins on low heat.

• Stir the chicken occasionally while it's cooking.

• When cooked, add the chopped coriander leaves and serve hot with phulkas, rotis, rice, idli, dosa, etc.

Watch the making here ( Video Recipe )

Egg Drop Curry without coconut | Poached Egg Curry | Udaitha Muttai Kulambu | Simple and Yummy Recipes

If you are looking for egg drop curry without coconut, then this recipe is for you. usually, most of them prepare boiled egg curry, but this recipe is totally different where the eggs are broken and dropped in the curry. This recipe is tastier than the usually boiled egg curries.

This recipe is a super simple and quick recipe too. There is no boiling of eggs here, making it hassle-free. This recipe is so flavourful and tastier as the raw eggs are simmered in the curry. All the spices are absorbed by eggs, resulting in a very yummy gravy recipe. It goes excellently well with rotis, naan and parotta.

Preparation Time: 5 mins

Cooking time: 15 mins

Serves: 2

Click here for the Video Recipe 👉  Egg Drop Curry without Coconut

Ingredients:

• 4 Eggs
• 1-2 Cinnamon Stick
• 3 Cloves
• 3 Cardamon pods
• 1 tsp Fennel seeds
• 2 Onion, finely chopped
• 2 Tomatoes, large-sized, finely chopped
• ½ tsp Red chilly powder
• ½ tbsp Coriander powder
• ½ tsp Turmeric powder
• ½ tsp Garam masala
• few Curry leaves
• few Coriander leaves
• 2 tbsp Oil
• Salt as required

To Coarse paste

• 6 - 8 Garlic cloves
• small piece of Ginger
• 2 Green Chilies

Preparation :

• Take two eggs. Separate the egg white from the yolk and keep aside.
• Pound garlic, ginger and green chilies to a coarse paste and keep aside.

Method:

• Heat oil in a heavy-bottomed wide pan, when hot add the whole spices- cinnamon, cloves, cardamom, fennel seeds and fry for a few seconds.

• Then add the onions and saute. Next, curry leaves and green chilies. Saute the onions till they turn light golden brown in color on medium heat.

• Next, add the tomatoes, pound paste, chilly powder, coriander powder, garam masala, turmeric powder, Kashmiri chili powder, and salt. Mix well and saute on low heat for 2 mins.

• Add 1/2 cup water and mix well so that the masala doesn't bur,

• Cover and cook for 5 mins on low heat. Stir in between.

• After 5 mins open the lid add 2 cups of water, mix well and bring it to a boil.

• Add the egg whites and immediately mix it.

• Then drop the eggs one at a time without breaking the yolk, do not stir at this stage.

• Cover and cook for 2 mins on low heat.

• After 2 mins open the lid and flip the eggs, cover, and cook on the other side for 2 more mins on low heat.

• When it's done, open the lid and add the finely chopped coriander leaves and serve hot with rotis.

Watch the making here ( Video Recipe )