Chole Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat.

3. 3

   Add the thinly sliced onion and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and sauté for another minute.

5. 5

   Add the chopped tomato and cook until it becomes soft and mushy.

6. 6

   Stir in the biryani masala, turmeric powder, and salt to taste.

7. 7

   Add the cooked chole (chickpeas) and mix well.

8. 8

   Add the yogurt and cook for 2-3 minutes, stirring continuously.

9. 9

   Add the soaked and drained basmati rice to the pan and mix gently.

10. 10

    Pour in 2 cups of water and bring to a boil.

11. 11

    Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

12. 12

    Turn off the heat and let the biryani rest for 5 minutes.

13. 13

    Fluff the rice gently with a fork and garnish with fresh mint leaves.

14. 14

    Serve hot and enjoy your Chole Biryani!