Chole Alu Biryani (Chickpea & Potato)

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One of my favourite recipes – I hope you love it as much as I do.
Serves 4

4 brown onions, thinly sliced
2 brown onions, finely chopped
oil of choice
1 tsp cumin seeds
2 bay leaves
3 green cardamom
1 cinnamon stick
3 garlic cloves, finely chopped
1″ fresh ginger, finely chopped
2 large tomatoes, roughly chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
2 tsp ground coriander
1 tsp garam masala
1 tsp chaat masala
1 tsp salt
800g chickpeas, drained and rinsed
2 large potatoes, peeled and chopped into large pieces

For the Rice
2 bay leaves
2 star anise
1 stick cinnamon
2 tsp salt
1 tsp cumin seeds
500g basmati rice, washed
handful fresh coriander, roughly chopped
Kewra water/rose water

– Add 2-3 tbsp oil to a hot pan. Add 4 thinly sliced onions and cook on medium heat for 10-15 minutes.

– Once cooked, remove from the oven and drain through a sieve over a bowl to remove any excess oil.

– In the same pan, add the cumin seeds, bay leaves, green cardamom, and cinnamon stick. Let them sizzle.

– Add 2 finely chopped onions and cook for 10 minutes until golden.

– Add the ginger and garlic. Cook for 2 minutes then add the tomatoes. Cover, and cook for 10 minutes.

– Add the ground cumin, chilli powder, ground coriander, garam masala, chaat masala, salt, chickpeas, potatoes, and 300ml boiling water. Bring to a boil, cover, and cook for 15 minutes.

– To prepare the rice add the bay leaves, star anise, cinnamon stick, salt, and cumin seeds to a pan of boiling water. Simmer for 5 minutes.

– Add the basmati rice, cover, and cook until 75% cooked. It should be soft on the outside but still have a bite. Drain and set aside.

– In a large, deep, oven-proof pan, add half the chickpea and potato mix to the bottom. Then add half the rice and some fried onions and some fresh coriander.

– Then, add the rest of the chickpea and potato mix, the remaining rice, onions, and coriander.

– Add a few drops of kewra water. Cover the pan with some tin foil and then place the lid on top to seal the pan.

– Cook on very low heat for 20 minutes. Then, turn off the heat and let it rest for 10 minutes.