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Chana Dal Dum Biriyani / Hyderabadi Chana Dal Biriyani / Lentil Biriyani

Chana Dal Dum Biriyani / Hyderabadi Chana Dal Biriyani / Lentil Biriyani

Chana Dal Dum Biriyani Recipe / Hyderabadi Chana Dal Biriyani Recipe / Lentil Biriyani Recipe.

Most of us have experience of cooking and eating many kinds of Biriyanies like Chicken, Fish, Egg, Mutton, Vegetable Biriyanies? The list is endless!! But, have you ever tried this Biriyani from the Lentil family? A totally different aromatic Biriyani, a total change from those usual veg and non veg Biriyani..

The origin of Dal Biriyani is from the land of Nawabs, Hyderabad. When I first heard about this Biriyani, I was really amazed and wanted to try it immediately to get to know the result and I was not sure about the final outcome of this trial when I started. Believe me, it was awesome. Chana Dal, the lentil we use in this Biriyani hold its shape while cooking which gives an awesome look at the end. Towards the end of cooking this aromatic Dal Biriyani, you can practically smell it.. So I have added this recipe to my favourites list to make it quite often.


 
Main ingredients used here are Basmati Rice, Chana Dal, Yogurt and spices. I have cooked this biriyani in its Dum version and it turned out to be absolutely delicious..
 

A Close up view
Here goes the recipe of Chana Dal Dum Biriyani / Hyderabadi Chana Dal Biriyani / Lentil Biriyani

Soaking Time – Min 1 hour
Preparation Time: 30 Minutes
Cooking Time: 35 Minutes
Servings: 4

Ingredients for Chana Dal Biriyani:

For cooking Dal:

Chana Dal / Split Black Gram – ¾ cup
Water – 1 ½ cup
Turmeric Powder- ¼ tsp
Oil – 1 tsp
Salt – to taste

For cooking Rice:

Basmathi Rice: 2 cups
Water: 3 ½ cups
Salt – to taste
Oil – 1 tbsp
Bay leaf – 1
Cardamom – 2 nos
Cloves – 3 nos
Cinnamon - 1" piece

For Chana Dal gravy:


Big Onion (Savala, finley sliced) - 2 medium
Green Chilly (chopped) – 6nos
Homemade Ginger Garlic Paste - 2 tsp.
Tomato (chopped) – 1 medium
Turmeric Powder – 1 tsp
Chilly Powder – ½ tsp
Cumin Powder – ½ tsp
Homemade Garam Masala Powder  – 1 tsp
Yogurt (whisked) – ½ cup
Vegetable Oil – 2 tbsp
Salt – to taste

For Layering Chana Dal Biriyani:


Ghee – 2 tbsp
Onion – 1 medium sized
Cahew nuts – ¼ cup
Raisins – ¼ cup
Saffron – few strands
Hot milk – 3 tbsp
Corriander leaves – ½ cup
Mint leaves – ½ cup

How to Make Chana Dal Dum Biriyani:

Wash and soak Chana dal in water for minimum 1 hour. Cook Chana dal with salt, turmeric powder and oil in a pan on low or medium flame till the chana dal gets cooked. Drain it and keep it aside. Cook Basmathi rice with ingredients given and keep it aside. Soak Saffron strands inn a small bowl of hot milk and keep it aside. Take an oven proof big bowl and grease it with butter and keep it aside. In a small pan, add ghee and fry Onion, Cashew and Raisins separately given under ‘Layering Chana Dal Biriyani’ on medium flame and keep it aside.

Heat oil in a pan. Add Onion and sauté it till it gets translucent. Add Green chilly and stir it for one minute till it changes its colour. Now add Ginger and Garlic paste and mix it for two minutes. Add all spice powders and sauté it for two minutes till oil seperates from the pan. Now add the whisked yogurt and mix it well. Remove from heat and set it aside until ready to use.

Take the oven proof greased pan and start layering the Chana Dal Biriyani. Start with Chana dal gravy. Place a layer of the Chana dal gravy and then Cooked rice. Sprinkle some Cashews, Raisins, Caramelised Onions, Corriander leaves, Mint leaves. Continue layering with dal gravy and then the cooked Rice. Finally top with the rest of all these ingredients of the layering. Now pour the Saffron soaked in warm milk over the Biriyani. Now the dum side of the Biriyani. Seal the edges of the lid with wheat flour dough so that steam does not escape from the edges. Keep this pan on low flame on a hot frying pan (this will avoid burning biriyani at the bottom of the pan) and cook Biriyani on dum for 20 minutes or until Rice is cooked well.

Place the pan in a preheated oven at 180 degree celcius for 20-25 minutes until the rice is completely cooked and all the flavours mingle with each other. Serve the Dal Biriyani hot with onion Raitha, any Pickle and any other veg or non veg side dishes.

My Recipe Notes on Chana Dal Biriyani:

> You should not overcook chana dal and get it mushy. Cook it in an open pan so that you can keep an eye on it.
> Serve it with Onion Raitha, any pickle and one veg or non veg side dish..
> You can use Chole Masala instead of Garam masala to spice it up chana gravy.
> I have used absorption method for cooking rice, in which I am comfortable. You can use the usual way of cooking rice. For that soak the basmati rice in plenty of water for 30 minutes and cook.
> When it comes to Biriyanis the most important thing to be taken care of is the rice which should not be overcooked. You should take utmost care here. Otherwise it will be so mushy and your whole effort would go futile.
> Caramelising Onion will take a long time. One tip here, add a pinch of salt along with onion to get it done fast.
> If you are going for a Baking method, then cover the Biriyani pan with an aluminium foil and place it in a preheated oven at 180 degree celcius for 20 minutes.
> You can see that in my Ingredients session, few ingredients are repeated many times due to the reason that I made several headings in this recipe to make the procedure more clear.
 






 Serve Chana Dal Dum Biriyani / Hyderabadi Chana Dal Biriyani / Lentil Biriyani 

Happy Cooking

Cheers

Seena

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Raynes (2017-01-04 03:47:43)
    Hi Seena, I read your blog ocosaionally. Great posts! I love Indian food.
    Seena Koshy (2017-01-22 19:22:06)
    I know these days people all over the world are going for Indian food. We get to see many nationalities in Indian restaurants! Proud of my country and its culinary ways which attracts millions and millions of taste buds. Thanks a lot Raynes.
  • Ree (2015-04-16 11:54:17)
    Briyani looks so yummy!
    Seena Koshy (2015-04-19 20:49:14)
    thank you Ree..
  • Nitha Maria (2015-03-29 12:40:40)
    Biriyani !!!!YUMMM!!!! I LOVE BIRIYANI
    Seena Koshy (2015-03-29 19:28:32)
    Thanks Nitha.. one complete meal..
  • Maria Mathew (2015-03-26 15:32:09)
    Luscious...Lovely picture....
    Seena Koshy (2015-03-26 17:05:25)
    Thanks Maria.. Keep visiting..
  • Sony Lekshmi (2014-10-17 08:06:42)
    Seens, I tried this one....kids too liked it. Super!!!
    Seena Koshy (2014-10-18 18:54:56)
    Thank you Sony.. Happy to know that it became your kids fav.
  • beena (2014-09-29 17:29:39)
    Adipoli biriyani
    Seena Koshy (2014-09-29 20:11:27)
    Thanks Beena

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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