Chana Biryani Recipe | Chickpea Biryani | Chole Biryani Recipe | Startup Cooking

 CHANA BIRYANI RECIPE | CHICKPEA BIRYANI RECIPE | STARTUP COOKING

Chana Biryani is a quick, healthy, one pot meal prepared with chickpeas which is loaded with proteins, fibers, carbohydrates and minerals made in dum cook method. We can also make this biryani in instant pot or pressure cooker. Chickpea also known as Garbanzo bean or Kabuli chana in Hindi.

I usually makes this biryani for my husband, because he is vegetarian. This is one of the best biryani in my collection of biryani recipes, chickpeas are cooked  in the coconut milk which makes it even more flavorful and tastier. I hope everyone enjoys this recipe.

Chickpea (chana) biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don't eat beans. Chana Biryani goes well with raita or with papad (apalam). Its one of the traditional recipe, which is perfect for special occasions, festivals, pot lucks or any get-together.

check my collection of Indian rice recipes 

Chana Biryani is tasty, flavorful and healthy recipe that everyone should try. Follow my step by step photo recipe to prepare Chana (Chickpea) Biryani. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

Try my other Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani

RECIPE FOR CHANA (CHICKPEA) BIRYANI

Coarse       : Lunch

Cuisine      : Indian

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 30 min

Total Time  : 40 min

INGREDIENTS

To Soak

• 2 cup basmati rice

• 1.5 cup chickpeas

To Grind

• 3 cloves

• 1 inch cinnamon stick

• 2 cardamom pods

• 1 black stone flower

• 1/2 tsp cumin seeds

For Biryani

• 1 tbsp ghee

• 1 tbsp oil

• 1 bay leaf

• 1 large onion - thinly sliced

• 1 tbsp ginger garlic paste

• 1/4 cup tomato - chopped

• 1/4 cup mint leaves

• 1/4 cup coriander leaves

• 2 green chilli

• 1/4 cup yogurt/curd

• 1/4 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1/2 tsp biryani masala powder (optional)

• 3 cup coconut milk

• 1 cup water

• salt to taste

For Garnish (optional)

• 1 tbsp oil

• 1 onion - thinly sliced

• 2 tbsp cashews

• 1 tbsp coriander leaves - chopped

PROCEDURE

• soak chickpeas in enough water for overnight or at least 8 hours

• drain the water and add into the pressure cooker

• add 4 cups of fresh water and pressure cook for 5 whistle or until the chickpeas cooked

• once the pressure releases naturally open the cooker, drain the excess water and keep the chickpeas  aside

• soak basmati rice in water for 30 minutes

• roughly grind the cloves, cinnamon stick, cardamom pods, cumin seeds and black stone flower in a mortar pestle, keep aside

• heat ghee and oil in a biryani pot

• temper with bay leaf and roughly ground spices

• add thinly sliced onion

• saute well until the onions turn translucent

• add ginger garlic paste and saute well until the raw smell goes

• add chopped tomato and cook till soft

• add chopped mint leaves, coriander leaves, curd, green chilli, turmeric powder, red chilli powder and biryani masala powder (if using)

• mix well and cook the masala on medium flame for 5-6 minutes or till the raw smell goes

• add cooked chickpeas and mix well

• cover with lid and cook for 2-3 minutes (this step helps to coat the masala with the chickpeas)

• add 3 cup coconut milk, 1 cup water and salt

• mix well

• bring the mixture to boil

• once the mixture starts to boil, add soaked basmati rice and mix well

• boil the rice over high flame for 3-4 minutes (the rice will drink most of the liquid and now the rice cooked almost to 60%-70%)

• now bring the flame to low, cover with aluminum foil and then cover with lid, dum cook for 15 minutes

• switch off the flame and then rest the biryani pot for another 15 minutes

• in the meanwhile, heat oil in a pan

• deep fry the onions and cashews until golden brown

• garnish over chana biryani, this step is totally optional

• delicious chickpea biryani is ready

• serve with raitha

for more biryani recipes

NOTES

1. use fresh coconut milk for delicious taste
2. adding fried onions and cashews gives a nice flavor and crunch to each bite
3. for 2 cup basmati rice, we need 4 cups liquid
4. adjust spice level according to your taste

CHICKPEA BIRYANI WITH STEP BY STEP PHOTO RECIPE

soak chick peas in water for overnight

add in to the pressure cooker with enough water

pressure cook for 5 whistle or until the chickpeas cooked thoroughly 

chick peas cooked, drain the excess water and keep chickpeas aside

soak basmati rice in water for 30 minutes

add cloves, cinnamon stick, cumin seeds, cardamom pods, black stone flower in mortar pestle

roughly grind the spices

heat ghee and oil in a biryani pot, temper with bay leaf

add thinly sliced onion

saute well until transparent

add ginger garlic paste

saute well until the raw smell goes

add chopped tomato

cook the tomatoes till soft

add curd, mint leaves, coriander leaves, green chilli, turmeric powder and red chilli powder

mix well and cook on medium flame for 5-6 minutes

add cooked chickpeas

mix well

cover with lid and cook for 2-3 minutes

add 3 cup coconut milk and 1 cup water

add salt

mix well and bring the mixture to boil

add soaked basmati rice

mix well

boil the rice over high flame for 3-4 minutes (the rice will drink most of the liquid and now the rice cooked almost to 60%-70%)

now bring the flame to low, cover with aluminum foil and then cover with lid, dum cook for 15 minutes

Chickpeas Biryani Ready

for garnish, add thinly sliced onion in the oil

fry until golden brown

add cashews

fry until golden brown

garnish over chickpea biryani

serve with raita

Chana Biryani | Chickpea Biryani