Chickpeas Dum Biryani

Chickpeas Dum Biryani 

For Chickpeas curry

1 cup chickpeas; soak overnight 
1/4 tsp baking soda
1 cup finely chopped onion or grated onion 
1 cup finely chopped tomatoes or crushed tomatoes 
1 tbsp ginger garlic paste 
2-3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp shahi jeera ( caraway seeds)
2 bay leaf
1 dried red chilli 
1 black cardamom
1 inch cinnamon stick
4 green cardamom 
4 cloves
4 whole peppercorns 
1 tsp turmeric powder 
1 tsp cumin powder
1 tsp coriander powder 
1 tsp biryani masala 
1 tsp garam masala 
1 tsp kasuri methi
salt to taste
Water

Rice

2 cups rice
1 bay leaf 
1 star anise 
1 black cardamom 
3 green cardamom 
4 cloves
1 inch cinnamon stick 
1 tbsp ghee

Take water in a pot. Add all spices and boil. Add rice and ghee. Cook till rice 3/4 cooked. Drain water from rice and set aside. 

Other ingredients 
1 cup caramelized onions
1/4 cup fried or roasted cashews 
2 tbsp  chopped coriander leaves 
2 tbsp chopped mint leaves 
Ginger cut in julienne 
3-4 tbsp ghee 
2 potatoes cut in four pieces; fried and cooked (optional) 

Remaining recipe in comments section ⬇️

Chhole/ Chickpeas Curry

Wash chickpeas and soak overnight. 
Drain water.
Add chickpeas to a pressure cooker. Add 2 1/4 cups water, 1 bay leaf, 1/2 tsp salt, baking soda. Pressure cook till 2-3 whistles till chickpeas turn soft and can be smushed with a fork. 
Separate chickpeas and water using a strainer. Do not throw water. Keep it for gravy.

Heat oil in a pot. Add cumin seeds, caraway seeds, bay leaf, red chilli, black cardamom, green cardamom, cloves, peppercorns, cinnamon stick. 
Once cumin seeds start sputtering, add onion, crushed ginger and garlic. Add just a little salt and cook till onion turn translucent.
Add tomatoes, cover and cook for 10-15 mins till oil starts separating. Still occasionally so that they do not stick to the pot. 
Add cumin powder, coriander powder, turmeric, biryani masala.
Cook for a few more minutes till the raw smell of spices is gone. Add chickpeas and cook for a few minutes.
Add chickpeas water. If chickpeas water is less than 2 cups then add additional water so that total amount of water is 2 cups. 

At this point check and adjust the level of salt if required. 

Cover and cook on low heat for 20-25 mins. ( alternatively transfer in a pressure cooker and cook till 1-2 whistles).

Add garam masala and kasuri methi while they are still simmering. Mix and turn the heat off. 

Layering Biryani 

Add 1 tbs ghee to a pot. 
1st layer: Add Chickpeas curry. Add potatoes and ginger. Add rice. Add chopped coriander leaves, mint leaves, fried onions
2 layer:  Add chickpeas curry. Add potatoes and ginger. Add chopped coriander leaves, mint leaves, fried onions.
Add 2 tbsp ghee on top. Seal cover with dough.

Place pot on a tawa and cook on low to medium heat for 15-20 mins.
Your Chickpeas Dum Biryani is ready! Enjoy!