Kabuli Chana Biryani (Chickpea-Vegetable Biryani)

This is a spectacular dish! The flavours are complex and delicious and everything balances perfectly. I was initially worried that the quantity of rice called for wouldn't be enough for the amount of curry, but it worked out just fine in the end. And the cashews and raisins on top are a wonderful finishing touch.

Kabuli Chana Biryani

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

Rice

• 1 c. long-grain brown rice
• 2 Tbsp. ghee
• 1/2 tsp. saffron threads
• 1 1/3 c. water
• 1/2 tsp. coarse sea salt

Curry

• 2 large tomatoes, chopped
• 2 small onions, 1 chopped, 1 halved and sliced
• 4-10 fresh green Thai chilies
• 2 Tbsp. ghee
• 2 tsp. cumin seeds
• 4 green cardamom pods
• 4 bay leaves
• 2 (3" long) cinnamon sticks
• 1 tsp. coarse sea salt
• 2 tsp. Sambhar Masala
• 1/2 tsp. Punjabi Garam Masala
• 1/2 tsp. ground turmeric
• 2 c. water
• 100g spinach or kale, rinsed and chopped
• 225g cauliflower florets¹
• 2 c. cooked chickpeas

Toppings

• 2 Tbsp. ghee
• 1/2 c. golden raisins or sultanas
• 1/2 c. raw cashews
• 1/2 c. chopped fresh mint
• 3/4 c. chopped fresh cilantro

Directions

1. Being by rinsing the rice and then placing it in a bowl with just enough water to cover it. Set aside for at least an hour.
2. Meanwhile, place the tomatoes, chopped onion, and fresh chilies in a blender and blend until smooth.
3. Heat 2 Tbsp. of ghee over medium to medium-high heat.
4. Add the cashews and raisins (for the topping) and cook, stirring frequently, for 2-3 minutes.
5. Remove the cashews and raisins from the pan with a slotted spoon and set aside.
6. Add another 2 Tbsp. of ghee to the pan.
7. Add the cumin, cardamom, bay leaves, and cinnamon (for the curry) to the pan and cook for 1 minute.
8. Add the sliced onion to the pan and cook for 3-5 minutes.
9. Pour in the puréed mixture from the blender, reduce heat to medium-low and cook, partially covered, stirring occasionally, for 20 minutes.
10. Stir in 1 tsp. salt, sambhar masala, and Punjabi masala and cook for a minute or so.
11. Stir in 2 c. of water and the greens.
12. Cover and cook until greens have wilted.
13. Stir in cauliflower (or zucchini) and chickpeas.
14. Cover and set aside while you prepare the rice.
15. Drain the rice.
16. Heat 2 Tbsp. of ghee over medium heat.
17. Add the rice and saffron and cook, stirring, for a minute or two.
18. Add water and salt, stir once, and allow to boil.
19. Cook rice (without stirring) until the water has almost completely absorbed.
20. Remove from heat, cover, and set aside while oven preheats.
21. Grease a 23x33cm (9x13") pan and preheat oven to 180°C (350°F).
22. Pour the curry into the greased pan and spread it out to form an even layer.
23. Spread the rice into an even layer on top of the curry.
24. Top with mint and cilantro.
25. Cover and bake at 180°C (350°F) for 1 hour.
26. Remove from oven, uncover, and top with cashews and raisins.
27. Serve with flatbread(s), raita(s), and/or pickles of your choice.

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¹ I didn't have any cauliflower, but I did have an excess of zucchini. I tossed in 225g of chopped grilled zucchini in place of the cauliflower for my version and it worked very well. ^Back