Kabuli Chana Biryani

Ingredients

1 recipe cooked biryani rice
3 tbsp chopped corriander (dhania)
2 tbsp chopped mint leaves (phudina)
1/2 tsp chopped green chillies
1/4 tsp saffron (kesar) strands dissolved in 1/4 cup low fat milk

Other Ingredients1 tsp oil for greasing

For The Kabuli Chana Gravy1/2 cup kabuli chana (white chick peas)
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 cup low fat curds (dahi)
3/4 cup chopped tomatoes
1 cup peeled and chopped potatoes
1 1/2 tsp finely chopped green chillies
1 tbsp oil
salt   to taste

Method 
For the kabuli chana gravy

1. Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
2. Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
3. Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
4. Add the curds, tomatoes, potatoes and green chillies and stir for a while.
5. Add the cooked kabuli chana and salt and mix well. Keep aside.

1. To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
2. Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
3. Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Serve hot.