Chickpea Biryani Rice From Leftover Chickpea Curry
Chana (Cholae) Biryani Rice
Mamta Gupta
I always make more of this curry than I need. I freeze the leftovers. Sometimes I use the leftovers to make this easy pilaf rice, which is tasty, quick, as well as filling. Serves 4
1 1/2 to 2 cups Basmati or any other long grain rice
2 cups Chickpea Curry
3 cups water, approximately (curry already has some liquid)
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. of ground Garam Masala
8-10 strands of saffron (optional)
Extra salt to taste
Ingredients
1 1/2 to 2 cups Basmati or any other long grain rice
2 cups Chickpea Curry
3 cups water, approximately (curry already has some liquid)
1 tsp. of ground Garam Masala
Extra salt to taste
Instructions
Wash and drain rice.
Heat the chickpea curry in a pan.
Add the rice, stir well to coat the rice with the mix.
Add the water, bring to boil.
Turn the heat down, taste and adjust salt and seasoning.
Cook covered until all water is absorbed and rice is cooked. This takes about 10 minutes.
Do not keep opening the lid to have a peep! Glass lid pans are better for this reason.
You can garnish it with deep fried onions and cashew nuts. Serve hot with roasted/grilled papads (papodoms), fresh natural yoghurt and pickles of choice.
