Nowadays i am getting lots of biryani varieties ideas from my friends,relatives and even from my blogger friends.I am happy that my Sunday lunch Recipes-Biryani Series is reaching people and helping them too.In fact today's Multi pulses/legumes biryani was suggested by my blogger friend
Aparna.Last week when we were chatting in FB,she suggested me to try Mixed pulses biryani and Mint biryani.I found Multi legumes biryani to be interesting and a healthy option to include the pulses in our diet.For this recipe,I referred
Viki's kitchen Chana pulao recipe and made some small changes in it.Some years ago,i had tried the same recipe and shared in my blog
here.So i confidently made this biryani and as i expected the result was awesome.Everyone loved it at home.I was happy that I made a protein rich rice recipe for my family.My daughter Raksha had 2 servings.This biryani is a nice way to make the kids eat legumes/Pulses and stay healthy.Its an easy to make and good lunch box recipe too.So try this biryani at least once in a week for your family and don't forget to share your feedback here if it works for you :)
Check out my Other Sunday Lunch Recipes posts
HERE.
Multi Pulses biryani recipe
Mixed pulses biryani recipe- Sunday Lunch Recipes Series 21 Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 4 hours
Cook time: 20 Minutes
Total time: 4H20Minutes
INGREDIENTS
- Basmati rice-1 cup (I use India gate)
- Salt - as needed
- Water - 1.5 cups
- Mixed pulses- 3/4 cup(I used white chana,black chana,Green peas,Kashmiri Rajma and Kidney beans)
- Bayleaf,black stone flower - 1 each
- Big onion - 1 nos
- Garlic cloves - 5 nos
- Ghee - 2 tbsp
- Coriander leaves - 2tbsp(finely chopped)
- Mint leaves - 2 tbsp(finely chopped)
- Turmeric powder - 1/4 tsp
- Garam masala powder- 1/2 tsp
- Kasuri methi - 2 pinches
- Curd - 1 tbsp
To saute and grind
- Cooking oil - 1 tbsp
- Tomato -2 nos(medium sized)
- Big onion - 2 nos(medium sized)
- Red chillies - 4-5 nos
- Whole garam masala - 1 cinnamon,2 cloves,1 cardamom
- Fennel seeds -1/2 tsp
- Ginger - 1 inch piece
- Garlic - 5 cloves
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METHOD
- Wash and soak the pulses overnight or for 8 hours.But I forgot to soak it.So I soaked the pulses at around 9am and made this biryani at 1pm.I soaked only for 4 hours following this technique.I boiled 3 cups of water in a bowl and poured the hot water in a hot pack/Casserole to retain the heat.I added a big pinch of cooking soda to it.Add the pulses,mix well using a ladle and close the hot pack tightly with a lid.Leave it for 4 hours.The pulses would turn soft and it is ready for pressure cooking.Before pressure cooking,drain the soaked water and wash the pulses twice to remove the cooking soda completely as you see in the picture.I hope this method works for you too to soak the pulses quickly.Do leave your feedback if it works.It would help others too! ( Beware : This method may not work for low quality pulses/Legumes.Thanks Sindhuja for mentioning this point)
 
- Chop the onions and tomatoes. Heat oil in a kadai and saute the whole garam masala,fennel seeds,ginger,garlic,red chillies,big onions and tomatoes.Saute well till tomato turns mushy.Let it cool and then grind to a smooth paste.
- Heat ghee in a cooker base and saute bayleaf,black stone flower. Add big onions and saute till it turns transparent.Add mint+coriander leaves.Mix well.
- Add the ground tomato paste,turmeric powder,garam masala powder,salt and saute until its raw smell goes off.
- Lastly add the soaked grains,water,curd and kasuri methi.Add the drained rice and pressure cook in low flame for one whistle.Switch off the flame and open the cooker after the steam is released completely.
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Note
- You can also add green gram dal.I din't have in hand.So i have not used it.
- Add more red chillies based on your spice level.
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Make this healthy,protein rice biryani and enjoy with raita of your choice!
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