Note : Green chickpeas are seasonal and may be difficult to get your hands on unless its winter time in North of India but if not available where you live soak and use the dried variety of this nutritional powerhouse)Even The Black ones soaked and then slightly pressure cooked will work well.
I have to say this before I jump onto the recipe for which you are here I know I know and I acknowledge that. The lockdown did in fact elevate my cooking skills slightly and moreover Food pairings if I may say so. Now ever since I turned a vegetarian precisely 3 years ago I will be honest I haven’t missed meat much. On a rare occasion once in Srilanka while prawns were ordered on a table next door, I caved in and ordered but actually couldn’t get myself to eat beyond a piece, I knew that very moment I was a convert for life. But in the Delhi winters every time I looked at a roadside Momo Cart (yes for all the Dilliwala’s its MOMO in capitals not Dimsums) I would say this as a broken record , ‘ Chicken Momos are irreplaceable by any vegetarian option ever ‘ . Moving on I realised that Havemore‘s Butter Chicken and a good Lamb Dum Biryani also fall into the same category of being undefeated by a Veggie option. Both of the above options were proven wrong hands down. Havemore served me the best Paneer Butter Masala on this Planet and I did a little happy dance right after and another newbie restaurant Comorin served me a lip smacking Kathal (Jackfruit) Biryani wrapped in a banana leaf that knocked my socks off. Momo’s I repeat are still irreplaceable (Ha Ha Ha). Ok moving on to the topic of the day and the focus of the hour a good Vegetable Biryani that can replace or come close to a Lamb Biryani to which the answer is yes. Choose earthy vegetables like Jackfruit or in this case as my very successful experiment went , the flavour-full ‘ Green Chickpeas ‘ that are available plenty in winters in Northern India. I am very proud of this discovery of mine just like Vasco da Gama would have been. So without further chitter chatter lets hop onto what you came here for.
What you will need (Ingredients)
- 250 grams Green Chickpeas ( Preferably Fresh seasonal )
- Onions – 3 large ones sliced thinly
- 2 Tomotoes finely chopped
- 1 Tsp Ginger Garlic Paste
- Good Quality long grain Basmati Rice – 250 grams
- Garam Masala Freshly Pounded (Don’t skip this)
- Garam Masala Whole – (1 Bay Leaf, 4 -5 Cloves , 8-10 Peppercones, 1 stick of Cinnamon
- Oil to Cook
- Salt
- Dry Masalas – Red Chilly Powder , Turmeric and Coriander Powder.
- 1 Bowl of Curd – About 100 grams
- 4 Slit Green Chillies
- Handful of Fresh Coriander & Mint leaves (Plenty)
- A few Cashews for garnish
- Saffron soaked in some Milk or A spoon of Ghee
Step By Step Method
Step 1 – Start by soaking the rice for 15 mins
Step 2 – Boil the soaked rice in a large container with the whole Masalas( Bay leaf , cloves ,peppercorns, Cinnamon and Salt) for 5-7 mins or approximately when its 80% done. Remember the rice only needs to be 70-80% cooked and hold its shape. If you over cook at this stage the rice will turn mushy later. Drain the water and keep the rice aside for cooling.
Step 3 – Meanwhile the Rice cools down lets get down to preparing the Masala – Start with heating Oil in a deep vessel with a lid (A Casserole , Deep Kadhai work well ) Traditionally Dum Biryani is cooked in Mud Handi’s that lend a lovely earthen flavour. If you have one go ahead and use that for the Dum in the final stages. I don’t have it so I used one of my deep Kadhai’s for everything.
Step 4 – Fry half of the thinly sliced onions to a crisp golden. Keep aside and now in the same oil, fry the Cashews for a few seconds and keep aside as well. We will now make the Masala in the same leftover oil. (If the oil is in excess after frying the onions and cashews take the excess out, we only need about 2 Tbsps for the masala gravy.
For the Masala start by adding a teaspoon of cumin seeds to the oil , let it splutter, now add the remaining sliced onions cook until they turn soft about 2-3 minutes. Add to this the finely chopped Tomatoes, salt and all the dry Masalas except Garam masala ( Salt, Turmeric, Red Chilly Powder, Coriander Powder )and cook this covered until the Tomatoes turn soft and mushy. Add a teaspoon of ginger garlic paste and cook for another minute or two.
Step 5 – Once the Tomatoes are mushy , add the curd (remember to use room temperature curd always while cooking to avoid it from splitting). Cook the masala for another 2-3 minutes till all of it comes together. You will notice it starts to leave oil from the edges and the colour turns darker eventually.
Step 6 – To the cooked masala now add the washed Green Chickpeas (no need to soak or boil if you are using the fresh in season ones, if you have the dried ones then soak overnight and pressure cook beforehand) , cover and cook them for another 10-15 minutes. You will notice the Masala and Chickpeas have now come together almost like a vegetable gravy that can be devoured itself even with simple Hot Phulkas (Indian Flatbread)
Step 7 – Now add a Tsp of freshly ground Garam Masala (Add more or less basis your spice preference). Cook for a couple of minutes and finally switch off the gas.
Step 8 – Its now time to assemble the Biryani for the final Dum. You could use the same Kadhai or Vessel if deep enough in which the Masala was cooked or any other thick deep vessel for this step or a Mud Handi if you do have one. We start by forming layers – Layer half the prepared masala at the bottom , then add a layer of the semi boiled rice, add the fried onions on top , some chopped coriander , mint leaves and slitted green chillies. Now repeat this step by forming a second layer.
Step 9 – Once all the layers are complete aim for two at least and double up this quantity if preparing for more people. To lend it a aromatic flavour I either pour some soaked Saffron in Milk on the top or a Tablespoon of Ghee (Clarified Butter). Both lend a lovely aroma. Seal the vessel now with a lid and cover the edges with a dough on all sides to prevent the steam from escaping. This is what we call ‘The Dum’.
Dum is process of slow cooking hence to further reduce the contact of direct heat we will cook this on a double layer instead, which is by adding a heavy Tawa or any skillet. Reduce the stove heat to its lowest and put a heavy iron Tawa on the flame and the biryani vessel goes on top of the Tawa instead of being on the direct flame. Cook on Dum for another 10-15 mins till the rice fully expands and all the Masala , Aroma have blended in beautifully.
When you break open the dried flour seal on the edges and pull the lid , hold and soak the heavenly aromas that escape as soon as you lift the lid. ” This is a moment of Hygge if you ask me “
Enjoy the Biryani Hot with a Raita of choice and some Salad on the side.
“If you happen to make or try this recipe do let me know what did you think of this version over the regular vegetable biryani “
