Chhole Matar Biryani

Boil rice using all the masalas just as you do for biryani, drain and keep aside. Heat butter or ghee. Saute the ginger garlic paste and the onions until done.

Add chickpeas, boiled green peas and the other ingredients as well including the beaten curd. If you are using the dry ones, pressure cook them but take care not to over boil. They should not be too soft or mushy. Cover and cook for around 5 to 10 minutes.

Now add cooked rice and mix well. Simmer on a low heat for about 15 minutes or so. Garnish and serve hot with any raita.

I have used canned Chickpeas for this recipe. If you are using dry variety, soak them in enough water overnight for a yummy Biryani.