Sprouted Chana Biryani

Sprouted Chana Biryani

Sprouted lentils or legume taken in any form is the healthiest form of food or superfood we can say! Many varieties of dishes weather sprouted chaat or salads or snacks or chana curry can be made with this healthiest gram

I too often make sprouted chana salad as evening snack but yesterday evening I decided to make something different with this wonderful legume. I cooked this with rice to make biryani and to my surprise, this was the yummiest ever biryani. It  was aromatic and mildly spiced to serve with Chana Shorba which was left after boiling chana

I had two varieties of sprouted chanas (both black and white chana) as everyone knows about the nutritious value of this legume (you can take one type of chana at a time). This is the storehouse of protein and if the meat is for non-vegetarians so chana is for vegetarians. I boiled chana and then marinated it with curd. The leftover boiled stock of chana was tempered to make aromatic Chana shorba to serve with the sprouted chana biryani

On to the recipe

Preparation time – 20 minutes
Cooking time – 15 minutes
Resting time – 10 minutes
Ready in – 60 minutes
Course – main
Cuisine – Indian
Serves – 6
Sprouted chana or chickpea – 2 bowls (both chanas 1+1 bowl)
Water for boiling chana – 4-5 cups
Long grain basmati rice – 1 and 1/4 bowl
Sufficient water to boil rice
Whole spices like bay leaf, cloves, green cardamom and star anise  – 2-3 each
Curd – 1 bowl
Salt,red chilli powder,garam masala,cumin powder – 2 tsp each
Ghee – 1 tbsp
Saffron strands or saffron food colour – a pinch
Sliced onions – 1 big sized
A few cashew nuts
Add sprouted chana, water and 1 tsp salt to pressure cooker and boil for 15 minutes at medium flame
Add rice, water and 1 tsp of salt to a saucepan and keep for boiling
When cooked 70% (boiled with 1 bite left) strain this with a strainer and keep aside
When chanas are cooked, let the cooker cool down and separate chana and water with a strainer
Keep chana aside to cool completely
When cooled add curd, powdered spices and saffron water or colour and mix everything together to marinate for 10 minutes
Now take a heavy bottom pan or a non-stick pan
Heat ghee and add sliced onions and cook them at low flame until they become dark brown. Also, roast cashew nuts with them and take out to keep aside
In the same ghee add whole spices and stir. Now add half of the marinated chana as the 1st layer
Then rice as the 2nd layer
Brown onion  as 3rd layer
Again repeat the 3 layers
Cover the pan tightly and cook at the very low flame for 5-6minutes
Switch off the gas and let the pan at rest for 10 minutes
Your aromatic and healthy sprouted chana  biryani is ready to serve with Chana Shorba

* It takes 2 to 3 days for the soaked chana or lentils to sprout
* If sprouted chana is not available one can make this chana biryani with normal boiled chana or chickpeas
You can also check – Kathal Biryani