Malai Paneer...Punjabi Dairy!!

Malai Paneer…brings back such fond memories…while growing up all those tantrums to avoid veggies almost always led to something or the other being made with either doodh or malai or both and the Punjabi genes in me were kept loved, happy, smiling…and fat! J

P. S. The chillies in the picture are just to add some colour; this is not a spicy/hot dish (unless you want it to be!)

P.P.S The Paneer index is now up.

Malai Paneer

Ingredients:

• Paneer,/ Indian Cottage Cheese, 250 gms
• Milk, ½ cup
• Onion, cubed, 1 medium
• Green Bell pepper, cubed,  ½  large
• Cumin seeds, ½ tsp
• Turmeric powder, ¼ tsp
• Kasoori Methi/Dried Fenugreek leaves, ½ tsp
• Crushed Black pepper, to taste
• Salt, to taste
• Malai or  Clotted cream or Devonshire Cream or Double cream, ¼ - ½ cup  (written down in order of preference, use whichever is available to you)
• Oil, 1 tbsp
• Fresh Chillies , finely sliced,1-2 (optional)

Instructions:

Warm the milk slightly in a small pan and switch off the heat. 

Cut the paneer into small cubes and let it soak in the warm milk for about 15 minutes

Heat oil in a heavy bottom pan and add cumin seeds. When the seeds start cracking add the fresh chillies, onions and green bell peppers

Sauté till onions start going soft. Add turmeric, kasoori methi, salt and pepper. Sauté for about 5 seconds to cook the spices.

Add the cubed paneer and toss around a couple of times so that the spices coat the paneer well.

Lower the heat and add the milk in which paneer was kept soaking.

Let it all cook together till the milk is reduced to almost less than half.

If using Malai or Clotted cream or Devonshire cream – lightly whip with a fork before using.

Add malai and stir to mix well on low heat for only a couple of minutes just to warm it up. 

Switch off the heat and done!

Goes best on its own with plain paranthas but is also good served as a side dish with any Indian meal.

Punjabi Besan Aloo...never say never!!

Punjabi Besan Aloo (Gram flour coated potatoes)…from someone who hated almost every kind of aloo with a few exceptions – I could never stand the look, the taste, the smell…to someone who has now added a separate Potato Index in the blog, Boy oh Boy, I sure have come a long long way! They do say never say never…well, now I know! Hmm...who knows maybe one day, I will actually also end up eating the aloo in the samosa as well  J ...the recipe below is one of the few exceptions that I have always loved and I promise you, if you try, so will you!

Punjabi Besan Aloo (Gram flour coated potatoes)

Ingredients:

• Potatoes, 500 gms
• Besan/ Chickpea Flour/Gram Flour, 4 heaped tablespoons
• Amchur/Dried mango powder, ¾ tsp
• Heeng/Asafoetida, ¼ tsp
• Jeera/Cumin seeds, ½ tsp
• Kalonji/ Nigella/ Onion seeds ½ tsp
• Methre/Methi seeds/ Fenugreek seeds, ¼ tsp
• Coriander powder, 3 tsp
• Saunf/Fennel seeds powder, ½ tsp
• Turmeric powder, ½ tsp
• Kashmiri Red chilli powder 1 tsp (for colour)
• Red chilli powder ½ tsp (for heat)
• Salt, to taste
• Oil, 2-3 tbsp (Typically made in Mustard oil, but you can use any oil of your choice)
• Fresh chillies, 2-3 
• Fresh Coriander leaves, to garnish

Instructions:

Boil potatoes, cool and peel.  Cut the potatoes into big cubes and if using baby potatoes just halve them.

Heat a flat heavy bottom pan on low heat and dry roast the besan till it changes colour to fairly light golden brown. Do constantly keep on stirring – it goes from the perfect colour to burnt in seconds.

Remove the besan from the pan into a bowl. Mix amchur into the besan and keep aside.

In the same pan, now heat the oil on low heat. Add the asafoetida, cumin seeds, fenugreek seeds and onion seeds.

Once the cumin seeds start spluttering, add the all dry spice powders – coriander powder, fennel powder, turmeric powder, both the chilli powders and salt. Sauté for 10 to 15 seconds on low heat.

Add the roasted besan (mixed with amchur, kept aside earlier) and mix well with the spices.

Add the cubed boiled potatoes. 

Mix and stir well to ensure all the spice powders and besan coats the potatoes well. (don't skimp on the oil, you need that 2-3 tbsp oil to get the coating right)

Sauté on medium heat for about 10 minutes till the potatoes start crisping up on the sides and besan is complexly cooked.

Add the fresh chillies; increase the heat to high and further sauté for a couple of minutes.

Serve hot or at room temperature with paranthas or dal and rice.

Chicken Tikka Masala...Celebrating National Curry Week!!

Chicken Tikka Masala…It's National Curry week in Britain this week and it is but natural that Butter Chicken for this Delhi girl will change to Chicken Tikka Masala ‘cause “When in Rome, do as the Romans do”, right? J...a couple of differences between the original Butter Chicken (although there are a million different versions of Butter Chicken floating around, each one claiming to be authentic) and the Brit version of it – mustard oil is skipped  and onions are added (and also added is an extra dose of sugar and cream!!) The one thing I refuse to do is use chicken breast for this – my conscience didn’t allow me to use chicken breast in a curry!! So here goes, my version of the Chicken Tikka Masala…

Chicken Tikka Masala

• Chicken Thighs Fillets, boneless and skinless, 500  gms/ about 6-7

First Marination:

• Juice of 1 lemon
• Salt, ½ tsp

Second Marination:

• Fresh Ginger paste, 1 tbsp
• Fresh Garlic paste, 1 tbsp
• Kashmiri Red Chili powder, 1 tbsp (for colour, or use paprika)
• Cumin powder, 1 tsp
• Garam masala powder, 1 tsp
• Tomato paste, 1 tsp (helps with the colour, optional)
• Plain Greek Yogurt, 4 tbsp (or hang normal yogurt/dahi in a cheesecloth for an hour or so to drain out the water and then use)
• Oil, 1 tsp

For the sauce:

• Onions, finely chopped, 1 small
• Tomatoes, finely chopped, 400 gms/ about 4-5 medium size
• Tomato paste, 1 tbsp (you can substitute with 2 tbsp of packaged tomato puree or even some tomato ketchup. If using ketchup, go easy on the sugar or may just have to skip the sugar later)
• Green cardamom, 2-3
• Black Cardamom, 1(optional but gives a nice smoky taste)
• Cloves, 3-4
• Cinnamon, 1” stick
• Fresh Ginger paste, 1 tbsp
• Fresh Garlic paste, 1 tbsp
• Water, 1 cup/250ml + ½ cup or more/less as needed
• Ghee/Butter, 2 tbsp + 1 tbsp
• Kashmiri Red Chili powder, 1 tbsp (for colour or use paprika)
• Green chilies, split into two, 1-2 (remove seeds and membrane if you want)
• Red Chili powder, ½ tsp or to taste (for heat)
• Sugar or Honey, ½ - 1 tsp or to taste ( depends on how tart the tomatoes are)
• Salt, to taste
• Garam masala powder, ½ tsp
• Kasoori methi/Dried fenugreek leaves, 1 tsp (dry roast in a pan or microwave for about 20 seconds and crush between your palms into a fine powder)
• Single Cream, 3-4 tbsp
• Lemon juice, if needed
• Fresh coriander and/or fresh green chilies to garnish (optional)

Instructions:

Slash the chicken thighs at an angle 3-4 times to ensure the marinade will seep in. Put the chicken in a non reactive bowl and add lemon juice and salt. Mix well and leave to marinate for about half an hour.

Whip all the ingredients mentioned under the second marinade list in a small bowl. Add to the chicken, stir well to coat, cover and leave to marinate in the refrigerator overnight or for at least 4-5 hours. Bring the chicken to room temperature before cooking.

Grind the cinnamon, cloves and cardamom seeds to a smooth fine powder using a pestle and mortar or a spice/coffee grinder. (If you don’t have either, you can add the whole spices while cooking the onions and fish them out before blending the sauce)

Heat 2 tbsp ghee in a large non stick pan over medium low heat. If using whole spices, add now and let them crackle in the oil for about 10 seconds. Add the ginger and garlic pastes and fry till fragrant.

Add the onions and fry until soft and starting to turn golden brown. Add in the tomatoes, tomato paste and the ground cardamom, clove and cinnamon powder.

Mix well and cook down the tomatoes till the release oil on the sides of the pan, about 15-20 minutes. Keep stirring and cook for a further 10 minutes or so till the colour of the tomatoes darkens a little more.

Add in 1 cup of water, increase the heat to high and bring to a boil. Switch off the heat and let the sauce cool a bit. If you have used whole spices, fish them out of the sauce now.

Using am immersion blender or food processor, puree the sauce until smooth and then pass through a fine mesh sieve to remove any seeds or skin that may have remained. Discard the solids and set the liquid aside. 

Meanwhile, heat your grill/broiler to the highest setting or heat the oven to 240 C. Place the chicken on a foil lined baking sheet and place the tray on the topmost level in the oven. Cook for about 4–5 minutes on each side, until nicely charred at the edges. Remove from the oven and let the chicken rest for about 5 minutes before cutting into bite sized chunks. The chicken will still be pink inside – it will be cooked in the curry later.

Heat the remaining 1 tbsp ghee/butter on low heat. Add in the Kashmiri red chili powder and green chilies. Sauté on low heat for about 8-10 seconds – adding Kashmiri red chili powder at this stage in oil gives a deeper colour to the dish but don’t allow it to burn.

Add the pureed sauce back into the pan with about ½ cup of water, bring to a boil on high heat and then allow to simmer for 4–5 minutes.

Check for seasonings and add salt, sugar, and red chili powder (and more Kashmiri red chili powder if needed to get the colour you want).

Add in the chicken chunks, half of the cream, fenugreek leaves, garam masala powder and simmer stirring often for 4-5 minutes or until the chicken is completely cooked and the sauce consistency is to your liking.

Stir in the remaining cream. Taste and adjust the balance if needed by adding more salt, sugar, lemon juice or cream. 

Garnish with chopped coriander and/or fresh green chilies and serve hot with naan or paranthas.

Notes:

• The amount of Kashmiri Red Chili powder you need to use will depend on the tomatoes and the final colour of the dish you are looking for. Please do adjust to your liking.

Jhatpat Meethi Sevviyan (Quick Fix Sweet Vermicelli)...never stop at one!!

Jhatpat Meethi Sevviyan (Quick Fix Sweet Vermicelli)…unlike the Meethi Sevviyan served on Eid this one is made with water instead of milk and requires much less effort...and thus perfectly suited for not just special occasions but everyday fare or those sudden dessert cravings...Indian dessert in a jiffy...What more could one ask for?? J

Jhatpat Meethi Sevviyan (Quick Fix Sweet Vermicelli)

Ingredients:

• Roasted Vermicelli, 1 cup
• Water, 2 cups
• Sugar, 1/2 cup
• Salt, a pinch
• Green Cardamom, 2-3
• Nuts of your choice, I used only cashews you can use slivered almonds and/or pistachios as well, a handful
• Raisins, a handful (by now you know both of us don’t like raisins so I skipped)
• Desi Ghee, 2 tbsp

Instructions:

Heat the ghee on low heat in a heavy bottom pan.

Once hot, add in the cashews. Stir till the cashews turn pale golden on all sides, remove with a slotted spoon and keep aside.

In the same pan, add in the vermicelli. Continuously stir and roast the vermicelli till it turns light golden brown, about 3-4 minutes.

Increase the heat to medium high and add the measured out water, salt and green cardamoms.

After water comes to a rolling boil, reduce the heat to medium low and cover the pan. Let it cook till almost all the water is absorbed and the vermicelli is soft. (There needs to be still some water left or else the sugar will clump up)

Add the sugar, raisins, stir well and cover the pan. Let the vermicelli cook till all the sugar is melted and water has been absorbed. ( Just like rice)

Remove the pan from heat and let it rest covered for about 10 minutes.

Fluff with a fork and add the fried cashews, almonds etc. and serve immediately.

Notes:

• If you want to add saffron – dissolve a few strings of saffron in a couple of tablespoons of warm water and add along with sugar.

• You can sprinkle a pinch or two of cardamom powder on top right before serving

• You can add a drop or two of Kewra essence/ Screw Pine essence right before serving.

Meethe Chawal /Gur Waley Chawal (Sweet Jaggery Rice)..Happy Baisakhi!!

Meethe Chawal /Gur Waley Chawal (Sweet Jaggery Rice)…my first ever Baisakhi post J…Baisakhi - Punjabi New Year and the crop harvesting festival. And, of course, no celebration in Punjab (or any part of India for that matter!!) is complete without food, drink and the spirit of sharing joy and love…growing up, Meethe Chawal was a must on Baisakhi and so here it is...here's to health, happiness and love to everyone J

Meethe Chawal /Gur Waley Chawal (Sweet Jaggery Rice)

Ingredients:

• Rice. 1 cup washed and soaked for 30 minutes.
• Gur/Jaggery, Grated using a box grater or chopped into small pieces, ¾ cup 
• Water, 2 ½ cups
• Fennel seeds, 1 tsp
• Bayleaf, 1
• Green cardamom, 2-3
• Cinnamon, 1” stick
• Cloves, 3-4
• Nuts of your choice, I used only cashews you can also add almonds, a handful
• Raisins, a handful (by now you know both of us don’t like raisins so I skipped) 
• Desi ghee, 2 tbsp

Instructions:

Add 2 ½ cups water and fennel seeds in a pan and bring to a boil. Cover and simmer for 10-15 minutes. Measure and transfer 2 cups into a bowl.

Add the grated jaggery to the hot water. Stir till the jaggery completely melts and keep aside. The water needs to cool to add to the rice later.

Wash rice under cold running water and soak for about half an hour. Drain and keep aside.

Heat the ghee on low heat in a heavy bottom pan. 

Once hot, add in the cashews and almonds. Stir till the nuts change colour to pale golden on all sides, remove with a slotted spoon and keep aside.

In the same pan, add bayleaf, green cardamoms, cinnamon and cloves. Stir for about 4-5 seconds and add in the drained out rice.

Stir till all the rice is well coated with ghee and start turning translucent.

Increase the heat to high and using a strainer, add the jaggery water to the rice (do strain to remove the fennel seeds and any impurities left behind in the jaggery)

Bring to a boil, add in the raisins and most of the fried nuts.

Lower the heat, cover and let it cook till all the water is absorbed and rice is completely cooked.

Remove the pan from heat and let it rest covered for about 10 minutes.

Fluff with a fork and garnish with the remaining fried nuts and serve immediately.

Notes:

• Some people don’t use fennel seeds and some use only fennel seeds. Your option completely but the jaggery and fennel combination is a match made in heaven.

• As a kid, I didn’t like the smell and the taste of the spices with this rice, so a special batch was made for me without adding bay leaf, green cardamoms, cinnamon and cloves.

• You can skip the spices completely if you want. Add a little orange zest instead (or not)

• You can add a cup of grated carrots to the rice if you want or about a 1/4 cup of chana dal (soaked for about 4-5 hours) 

Paneer Bhurji...hard work pays!!!

Paneer Bhurji…seems like forever that I have posted a paneer dish…sacrilege!! Paneer dishes in restaurants most of the time are overcooked, over-fried and laden with heavy sauces with an extra double dose of oil/butter…the Bhurji made at home on the other hand is minimally spiced and barely cooked for a couple of minutes. The secret to making a good Paneer Bhurji is using fresh homemade paneer…let me say it again – Homemade AND Fresh. You can grate and use shop bought paneer but that melt-in-the-mouth feel goes missing...it will still be nice but you will end up wondering what in God’s name was I raving about…so do make the effort...And you know when it is me endorsing to do something, it will not really require too much effort J

Paneer Bhurji (Scrambled Indian Cottage Cheese cooked with onions and tomatoes)

Ingredients:

If using Fresh Homemade Paneer:

• Whole milk, 1 litre
• Fresh ‘live’ yogurt, around 3 tbsp and Lemon juice, around 2 tsp

OR

• Lemon Juice, around 2 tbsp

If using Store-bought Paneer:

• Paneer, grated using a box grater, around 200 gms 

For Bhurji:

• Cumin seeds, ½ tsp
• Onion, finely chopped, 1 medium
• Tomato, finely chopped, 2 medium
• Green chilies, 1-2 (optional, or remove the seeds)
• Kashmiri Red Chili powder/Paprika, ½ tsp
• Turmeric powder, ¼ tsp
• Salt, to taste
• Butter, 1 tsp (or more J)
• Oil, 2 tsp (and again…or more!!)
• Fresh Coriander leaves, finely chopped, a few

Instructions:

Heat milk in a heavy-based pan till it comes to boil. Once the milk starts to boil and rise up, lower the heat and stir in the yogurt and the lemon juice.

Stir gently to mix and help the milk curdle. It should take about 30 seconds or so (if it doesn’t, add some more yogurt/lemon juice and keep stirring).

Once you see the curds coagulate and greenish watery whey separate, remove the pan from heat.

Strain the mixture through a muslin/ cheesecloth in a strainer. (Save the whey and refer to notes section) Run some cold water through the paneer.

Wrap the paneer in the muslin and hang from the kitchen tap over the sink for about 10-15 minutes to let the excess water drain off. Remove in a bowl and keep aside.

Heat the oil and butter in a pan. Once the butter melts, add in the cumin seeds. When they start spluttering, add in the onions. Sauté till the onions turn translucent. 

Add in the green chilies, coriander leaves, Kashmiri red chili powder and turmeric. Mix and let it cook for a couple of minutes.

Add in the chopped tomatoes and salt. Stir well, lower the heat and let the masala cook till tomatoes go mushy and the oil separates.

Now stir in the paneer into the onion and tomato masala and let everything cook together for a minute of two. Don’t overcook as it will go dry. And Done!

Serve with rotis, paranthas, bread or as a sandwich filler...at breakfast, lunch or dinner J

Notes:

• Do use whole milk for this dish. Using skimmed or semi skimmed milk doesn’t help much in reducing the fat content but it reduces the amount of paneer you get out of the milk quite significantly. It also results in a slightly drier paneer as well. 

• A mix of yogurt and lemon juice results in a softer paneer and also results in more paneer when compared to only using lemon juice or vinegar.

• I should have taken a picture of the process but…L… so here is what the paneer looks like after the water has been drained out. There is no need to press the paneer or hang in the cloth for more than 10 minutes.

• If you can get hold of only shop bought frozen paneer, do thaw it first and immerse in hot water for 10-15 minutes to make it softer before grating.

• If you are using store bought paneer (whether fresh or frozen), add a couple of tablespoons of milk along with the paneer to the pan.

• You can add other vegetables if you like but remember paneer is the “hero” here, neither too many veggies nor too many contrasting flavours and textures....definitely not green bell pepper/capsicum but other colour bell peppers are good to go since they are sweeter..and peas ( small and tender ones) 

• Use the whey leftover from the homemade paneer to knead dough, cook your dal and beans in, use it instead of water to make your stock, mix it in equal proportion with any fruit juice and drink up!

Punjabi Tori...Boooooooo!!!

Punjabi Tori…and Happy Halloween!! Yes, you heard me right!! While the world is busy dressing up scary and putting up fancy-schmancy stuff all over the internet…This is how I will scare my man!! Like most ‘normal’ people, he hates Ghiya/Tori type of veggies and like most ‘special’ people, I love that stuff…to me nothing can taste better than a well cooked ghiya/tori (and this one tastes fabulous without an overdose of spices) and to him, nothing can be scarier…So there, a very special Happy Halloween to My Man!!

Punjabi Tori (Smooth Gourd Curry)

Ingredients:

• Tori/Smooth Gourd, washed, peeled and cut into 1 cm roundels, about 2 cups
• Onion, finely chopped, 1 small
• Tomato, finely chopped, 1 small
• Ginger, grated/finely minced, ½ tsp
• Kashmiri Red Chili powder, ½ tsp
• Turmeric powder, ¼ tsp
• Cumin seeds, ¼ tsp
• Salt, per taste
• Ghee/Oil, 1 tbsp

Instructions:

Heat oil in a pan on medium high heat. Add cumin seeds and let them crackle.

Add onions and fry till they turn soft. Add in the ginger, tomato, kashmiri red chili powder, turmeric, salt and mix well.

Once the tomatoes start going soft, tip in the tori and mix so that the masala coats the tori well.

Cover and let it cook in its own water on low heat for about 5-7 minutes till the tori gets cooked.

Serve hot with roti or rice.

Notes:

and here is picture from the internet to show which veggie I am talking about...

Lehsuni Arbi/Crisp Fried Colocasia coated with garlic and spices...my love affair with garlic!

Lehsuni Arbi/Crisp Fried Colocasia coated with garlic and spices…if you love garlic this recipe is for YOU!! Even if you hate this veggie, I PROMISE you this recipe will make you a convert...try it…you know I don’t take my promises lightly!! J

Lehsuni Arbi (Crisp Fried Colocasia coated w/garlic & spices)

Ingredients:

• Arbi/Colocasia/Taro, 500 gm
• Garlic, about 12-15 cloves, grated
• Onion, 1 medium, finely sliced (optional)
• Oil, 2 tbsp plus for deep frying
• Turmeric, ½ tsp
• Red chilli powder, ½ - ¾ tsp
• Coriander powder, 2 tsp
• Garam masala powder, ½ tsp
• Aamchur/Dried Mango Powder, ½ tsp
• Salt, taste
• Fresh green coriander leaves, a handful

Instructions:

Wash and boil the arbi – make sure they don't go mushy. (In my pressure cooker, one whistle works well)

Peel and halve them vertically.

Deep fry these pieces in oil till golden brown and crisp. Drain well and keep aside.

Heat about a tablespoon of oil in a kadhai/wok. Add in the sliced onions and fry on low heat till they turn golden brown. Remove with a slotted spoon and keep aside.

Into the same kadhai, add the remaining tablespoon of oil. Heat on lowest, add in the grated garlic. Fry for about 10 seconds or so and add in the salt, turmeric, red chilli powder and coriander powder. Mix well and let the spices cook out for about 10-15 seconds. Don’t let them burn!! Don’t!!

Add back the fried onions and fried arbi and mix well so that the arbi gets coated with the masala.

Add a tablespoons of water, cover and cook for a a minute or two. No longer as you don’t want it to get too soft or mushy.

Sprinkle the garam masala and aamchur. Mix well, garnish with coriander leaves and done!

Goes best with phulkas right off the tawa.

Chana Biryani...how my plan failed!!

Chana Biryani…I can be a very mean person when I want to...like nasty mean…this biryani was made to torture someone who has been showing up demanding food every week for the past month...this time the request was pretty simple though…“Biryani”…since he didn't specify, this is what he got…this was supposed to discourage any further visits for at least a couple of weeks but unfortunately it turned to be quite good…result, another self-invite for the coming week!!! Lesson learnt - I need to get “the mean me” some practice sessions a.s.a.p. L

Chana Biryani

Ingredients:

For the rice:

• Basmati Rice, 1 cup
• Bayleaf, 2-3
• Cinnamon, 1 “stick
• Black Cardamom, 1
• Green Cardamoms, 2-3
• Cloves, 2-3
• Fennel seeds, ½ tsp
• Salt, to taste
• Water

For the marinade:

• Safed Chane/Chole/ Chickpeas, boiled/canned, 2 cups
• Plain Yogurt/Dahi, 1 cup
• Fresh Ginger, grated/ paste, 1 heaped tbsp
• Red chili powder, 1 tsp (less or more to taste)
• Kashmiri Red chili powder, 1 tsp
• Turmeric powder, ½ tsp
• Fresh Green chilies, split into two, 2-3
• Mint leaves, finely chopped, ½ cup
• Coriander leaves, finely chopped, ¼ cup
• Salt, to taste

For the Biryani:

• Cumin seeds, 1 tsp
• Onion, finely sliced, 1 cup
• Coriander leaves, a handful
• Saffron, a few strands
• Milk, ¼ cup
• Fresh Green chilies, a few
• Ghee/Oil, 2 tbsp + more for brushing the container
• Kewra water/ Screwpine essence, a few drops (optional)

Instructions:

In a bowl, whisk the yogurt and add in the boiled chickpeas, ginger paste, red chili powder, kashmiri red chili powder, turmeric powder, green chilies, mint leaves, coriander leaves and salt. Mix well and keep aside.

Wash the rice till water runs clear. Soak in cold water for about 20 minutes. Drain and boil the rice with bayleaf, cinnamon, black cardamom, green cardamoms, cloves, fennel seeds and salt till they are about 60-70 % done. Drain the rice in colander. Keep aside till cool.

Soak saffron in warm milk, add in Kewra water (if using) and keep aside.

Heat the oil in a pan and fry the sliced onion till turn golden brown. Add in the cumin seeds. Once they start sizzling, add in the chickpeas with the entire marinade. Stir well and let it cook on low flame for about 5-7 minutes. Switch off the flame.

Time to assemble...

Take a heavy bottomed pan and brush the base and sides with oil.

Place the chickpeas mix at the bottom and then layer on top with the boiled rice. Sprinkle saffron infused milk and coriander leaves on top.

Cover with a tight fitting lid and cook over low indirect heat (pan placed over tawa) for about half an hour or so, until it steams and it's done.

If making it in the oven. Preheat the oven to 175 C and bake covered with a tight fitting lid for about half an hour.

Let it rest for about 5 minutes. Remove the lid, fluff up and mix the rice well with the chickpeas at the bottom with a fork. 

Important: In spite of coating the pan with oil, keep you fingers crossed and hope that some rice do get stuck to the sides and bottom of the pan, IMO the crusty crispy bits are the most delicious part of the biryani. You can either keep it all aside for yourself or if you are generous sort, sprinkle it on top of the serving plate!

Serve hot, garnished with some chopped green chilies, coriander or mint leaves.