Coconut & Chickpea BiryaniVeg

1

In a grinder, combine a few coriander leaves, mint leaves, 2-3 garlic cloves, 4-5 shallots, 2 green chillies, and grated coconut. Add a little water and grind into a fine paste.

2

In a pressure cooker, heat 1 tbsp of oil and 2 tbsp of ghee. Add the whole spices—bay leaf, cinnamon, cloves, garlic, and star anise.

3

Add the sliced onions to the cooker and sauté until they turn golden brown.

4

Stir in 1 tsp of ginger-garlic paste and the ground masala paste. Add the chopped tomatoes and sauté for 3-4 minutes until the raw smell of the masala fades.

5

Add 1 tsp of chilli powder, 1 tsp of garam masala, and salt to taste. Toss in the cooked chickpeas and mix well. Let it cook for 2-3 minutes to allow the flavors to blend.

6

Add the pre-soaked Basmati rice (soak for 20 minutes beforehand). Pour in 2 cups of coconut milk and 1 1/2 cups of water. Close the pressure cooker and cook for 2-3 whistles.

7

Once done, fluff the rice and serve your hot Coconut & Chickpea Biryani with onion raita or a side of curry.