Amritsari Millet Chhole Biryani

Author Sharmila Oswal (Gud mom Millet Recipes)

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Amritsari Millet Chhole Biryani

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Ingredients

For boiling chana:

• 1 cup dried white chickpeas (chhole or kabuli or safed chana)
• 1-inch cinnamon stick
• 2 cloves
• 1 black cardamom
• 1 teabag (optional)
• 3 cups of water

For gravy:

• 2 tbsp coconut oil or vegan ghee
• 1 tsp cumin seeds
• 1 tsp cloves
• Salt to taste
• 2 tsp dried red chilli powder
• 2 tsp dried coriander powder
• 1 tbsp anardana powder (dried pomegranate powder)
• 1 tsp dried kasoori methi

For tempering or tadka:

• 1 tbsp oil
• Salt to taste
• Cardamom

Instructions

Preparing and pressure cooking chana:

1. Wash dried chickpeas under running cold water until water runs clear.
2. Soak them in enough water for at least 8 hours, preferably overnight.
3. Discard the soaking water.
4. Add chana with 3 cups of fresh water along with whole spices in the pressure cooker.
5. Close the lid, put the weight on.
6. Cook on high for 1 whistle then lower the heat to low and cook for 20 minutes or until chana is cooked and soft.
7. Let the pressure release naturally and open the lid.
8. Chana should be soft and some of them might be opened up.
9. Keep cooked Sama Barnyard Millet ready.

Making the gravy:

1. Heat the PB ghee in a pan on medium heat.
2. Once hot, add cloves and cumin seeds and let them sizzle. Add salt. Let it cook. If it splutters a lot, then partially cover the pan.
3. Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between.
4. Add dried red chilli powder, dried coriander powder, anardana powder, garam masala, and dried kasuri methi. Mix well and cook for a minute.
5. Add cooked chana along with water. Mix well and let it come to a simmer.
6. Let it cook till you get the desired thickness of the gravy.
7. Then turn off the stove.

To temper:

1. Keep the lid of the pan ready.
2. Heat the oil in a tadka pan on medium heat.
3. Once hot, add cardamom to it.
4. Add tadka to the chole gravy.
5. Immediately cover the pan to trap all the flavors.
6. Keep it covered for 5 minutes.
7. Then open the lid and add cooked Barnyard Sama millet with it.

Disclaimer: Some or all allergens may not be listed

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