May 19, 2014
From Delhi in North to Hyderabad down south to Calcutta in east, India is a huge Biryani house, in every sense of the word. And while the Dum Biryanis continue to be chart toppers all over the nation, we decided to take our Biryani fetish to another level altogether.
1. Heat oil in a pan.
2. Add chopped onion, ginger-garlic paste, biryani masala, mix masala, salt to taste, coriander and soaked chana.
3. Cook it for a while. Add fried onion to cooked rice then add half of the pan and mix with chana gravy.
4. Add salt, coriander to remaining rice in a bowl and place it on top in the pan.
5. Cook for 10 minutes on low flame and serve hot.