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The ingredients needed to make Spicy Achari ChanaBiryani:
- Get 2 cups boiled rice
- You need 1 cup boiled channay (black or white)
- Get 1/2 cup mixed pickle (achar)
- Use 3 large onions
- Provide 2 medium sized tomatoes
- Use 2 tbsp ginger garlic paste
- Take 1/2 yoghurt
- Take 3 Tbsp biryani masala (any brand)
- Use 1 tbsp kaali mirch
- Get 1 tbsp laal mirch
- Provide 1/2 tsp haldi
- Get 1 tbsp safaid zeera
- Use 1 tbsp dhaniya powder
- Prepare 1/2 lemon
- Use Oil for cooking
- You need Dhaniya (coriander leaves) and sliced lemon for garnishing
- You need 1 tsp zarda rang mixed in 2 tbsp milk
Instructions to make Spicy Achari ChanaBiryani:
- Put some in the pan (around 1/4 cup or as required) and add in chopped onions. Cook until a little golden.
- Then add chopped tomatoes to it and cook until they get soft.
- Once tomatoes are soft, add in ginger garlic paste and cook for another 2 minutes.
- Wash you achar, so the excessive salt and oil drains away. And add into your masala.
- Then add all the spices and add chopped green chillies and squeeze half a lemon into it. Mix well and add yoghurt.
- Once you see oil coming on top of your masala, add in your pre-boiled channay and cook for 3-4 minutes.
- Once the the masla dries a little, put it aside.
- Now pour your zarda rang mixture on your pre-boiled rice and transfer half of the rice to another pan and put on stove.
- Now pour your masala over your rice and then add the remaining rice and top with remaining masala. This is layering of biryani.
- Cover the pan and let it cool for about 4-5 minutes on low flame.
- Turn off the flame and gently mix the biryani so everything incorporates well.
- Transfer your biryani into a dish and garnish with coriander leaves and sliced lemon.
- Remember me in your prayers and Enjoy your masalay daar, garma garam spicy achari Chanabiryani!
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