### TranslatedIngredients: 1 cup Rice - washed and soaked,1 Cardamom (Elaichi) Pods/Seeds,1 clove Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1/2 cup Milk,1 1/2 cup Water,1 teaspoon Ghee,Salt - Salt to taste,1/2 cup Onions - sliced,2 teaspoons Sunflower Oil,1 Potato (Aloo) - cut into cubes & soaked in salt water,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Red Chilli powder,1/2 Cumin powder (Jeera),1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Mint Leaves (Pudina),1 cup Kabuli Chana (White Chickpeas) - washed and soaked overnight.,6 cloves Garlic - chopped,1 inch Ginger - chopped,1 Green Chilli - finely chopped,1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1/4 cup Curd (Dahi / Yogurt) - whisked,1/2 teaspoon Turmeric powder (Haldi),1 Tomatoes - finely chopped,1 tablespoon Ghee,Salt - to taste ### PrepTimeInMins: 510 ### CookTimeInMins: 40 ### TotalTimeInMins: 550 ### Servings: 6 ### Cuisine: North Indian Recipes ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Chole Masala Biryani Recipe, let us keep each of the elements ready. For the fried onionsIn a kadai, heat oil on medium flame, add the sliced onions and fry them until they turn into a deep brown colour.Caramelizing the onions takes a good 10 minutes. So ensure you do it on low heat.Once the onions are caramelised, drain it on absorbent paper and set aside.For the roasted potatoesIn the same kadai add some more oil and pan roast potatoes until it gets a light brown colour. Sprinkle some salt and a pinch of turmeric powder to add taste to the roasted potatoes.Drain the roasted potatoes in absorbent paper and transfer it into a bowl. Sprinkle the dry masalas- cumin powder, red chilli powder and amchur and toss.For the RiceIn a pan, heat ghee on medium flame, add cardamom, clove, bayleaf, cinnamon, and salt. Add the milk and water and bring to a rolling boil.When the milk-water comes to a boil, reduce the flame add the drained rice, cover and cook until the moisture is fully absorbed.Once cooked, turn off the flame and set aside.Transfer the rice into a mixing bowl and allow it to cool.Once the rice has completely cooled, add the coriander leaves, mint leaves, fried onions and potatoes. Give it a good mix. For the Chole MasalaWash and soak the Kabuli Chana overnight.In a pressure cooker, add the kabuli chana, and one cup of water with salt. Pressure cook for 6 whistles, and turn down the flame and continue to cook for another 15 minutes.Turn off the flame and allow the pressure to release naturally. Drain the chana from its water and set aside.    In a pan heat ghee, on low flame, ad ginger- garlic-green chili and saute for a couple of minutes, increase the flame to medium heat and add the tomatoes and cover and cook.The tomatoes will take about 5 minutes to soften. Once they have softened, add the dry masalas- garam masala, red chilli powder, turmeric powder, salt and chole masala. Mix well.At this stage reduce the flame and add the yoghurt and the drained boiled chana.At the end of this procedure, we should have a semi gravy chole masala, the consistency shall not be too thick or too thin.To assemble Chole biryani recipeGrease a large glass bowl with ghee, sprinkle some coriander leaves, put a layer of the rice and press it down with the back of the ladle.Next add a layer of the chole masala. Repeat the layers till the bowl is full. You need press down each layer.  The final layer of the biryani must be rice.Once each of those layers are pressed down well, place a plate upside down over the bowl and over turn it.  You will get a chole biryani dome on your plate.Serve this Chole Biryani Recipe along with Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry), Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions and Methi Pakoras Recipe for a complete weekend meal.