Kabuli Chana / Chole Biryani with Caramelized Vegetables

ingredients to prepare the caramelized vegetables

2 medium carrots, cut into juliennes as seen in the picture
2 large onions, cut into juliennes
1 medium cauliflower, separated into florets as seen in the picture
salt to taste
oil to fry

ingredients to prepare the rice

basmati rice - 2 cups (to serve 4)
water as needed
cardamom - 4
star anise - 1
cinnamon - 1 inch stick
cloves - 3 or 4
oil - 1 tbsp
salt to taste

ingredients to prepare the chole

3/4 cup or 1/2 cup (use as much as you need) Kabuli Chana, soaked overnight and cooked with salt

onion - 1, chopped
ginger - 1/2 inch piece, crushed
garlic - 4 cloves , crushed
curd - 4 tbsp
cumin powder - 3/4 tsp
coriander powder - 1 level tsp
garam masala - 1 tsp
chilly powder - 1 1/2 tsp
turmeric powder - 1/3 tsp
oil - 2 tbsp


ingredients for layering

coriander leaves - chopped with hands - 5 - 6 sprigs
mint leaves - 5 -6 sprigs
ghee - 1 or 2 tbsp

the method

1. Caramelized vegetables

Heat oil in a pan and deep fry the onions first. then deep fry the carrots, followed by the cauliflowers. While frying the vegetables sprinkle one or two pinch salt. Reserve the fried vegetables.

2.To cook the rice

Wash the rice and soak it for about 15 minutes. Boil adequate water with the spices and add the rice and salt to taste. When almost done add the oil and lemon juice. Drain and reserve the rice.
3. To prepare the chole, heat oil in a pan and saute the onion till golden brown. Add the ginger, garlic and all the spice powders. Saute for a minute and add the cooked Kabuli chana and stir well. Add the curd, stir for a while and then turn off heat.

4. Take heavy bottom pan and pour 1 tbsp ghee. Place a layer of rice and sprinkle the coriander and mint leaves. Spoon a layer of chole. Place another layer of rice and sprinkle the coriander and mint leaves and place a layer of chole. Repeat till the rice and curry is fully used up.

Layer the caramelized vegetables on top. Cover the pan and place in low flame for about 5 to 10 minutes. Serve with onion raita or a pomegranate raita.

Since the chana itself has a nutty flavor i did not add fried cashewnuts and the caramelized veggies was enough to give the sweetness which would have otherwise been given by fried raisins.