From Raghavan Iyer's 660 Curries. Iyer's book has numerous recipes that use chickpea flour (besan) as a main ingredient. This recipe involves forming dumplings out of seasoned chickpea flour dough, boiling them for 45 minutes, dicing them into chunks, and steaming them along with basmati rice and other seasonings to form a biryani. It was an interesting dish, but I wouldn't make it again. The chickpea flour dumplings were just too grainy for my tastes.
This grew on me when I ate it as leftovers. I'd like to experiment with the dumplings. Some recipes call for adding yogurt to them. Alternatively, they may have benefited from more oil.
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