Chana Biryani is a deliciously layered rice dish that combines boiled chickpeas with fragrant long-grain basmati rice. Soft and tender chickpeas are cooked in a flavorful curry, then artfully layered with the boiled rice to make it steamy. This dish is a great choice for those who want to prepare a yummy chickpea biryani at home using simple ingredients.
This article offers a comprehensive, step-by-step tutorial, accompanied by video recipe, to assist you in easily making your Chana Biryani.
If you're looking for a non-vegetarian biryani substitute, this chana biryani recipe is a fantastic option for a family dinner or lunch. Commonly known as Chole Biryani or chickpea biryani, it offers a delightful twist on traditional biryani. To enhance the dining experience, serve Chana Biryani alongside refreshing raita and a crisp salad.
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What is Chana Biryani?
Chana biryani, also known as chickpea biryani or chole biryani, is a popular vegetarian dish that features a delicious combination of long-grain basmati rice and a rich layer of white chickpea curry, all steamed together with a mix of spices and herbs. The rice is fluffy and colorful, while the chickpeas are soft and tender, creating a delightful flavor that pairs wonderfully with biryani raita and a fresh salad.
There are various methods to prepare biryani, influenced by the diverse regions of the subcontinent, but the taste of cauldron-cooked daigi chana biryani is truly exceptional.
Above all, the robust taste and aroma of the spices play an important role in defining the distinctive flavor of this dish. It can be effortlessly prepared using just one pot, a cauldron, an instant pot, or even an air fryer.
Difference between Chana Biryani and Chana Pulao
Do I need Biryani Masala to Make This Biryani?
You can certainly prepare this recipe by adding the spices one at a time, but having homemade biryani masala on hand is a much better option. It’s a fantastic way to enhance all kinds of biryani dishes. I make my biryani masala and trust me, it saves me a lot of time since everything is combined in one go.
Discover the secret to a flavorful chickpea biryani with our easy homemade masala mix. No need for grocery runs—your pantry has all the spices you need!
Why Do I Love This Chickpea Biryani?
I always keep boiled chickpeas in my freezer, which allows me to make a variety of dishes, and this chickpea biryani stands out as one of my favorites. The combination of chickpeas and rice, infused with aromatic spices, creates a delicious meal that pairs wonderfully with raita, salad, and kababs.
- Using boiled chickpeas significantly reduces preparation time, making it a breeze to prepare.
- Occasionally, I opt for canned chickpeas, which makes the process even quicker and simpler.
- A simple homemade biryani masala mix is enough to make a delicious chickpea biryani. You don’t need to run to the grocery store as all the spices are available in your pantry staple.
- This dish is the perfect accompaniment for both lunch and dinner, and it’s incredibly versatile, allowing for easy customization with various vegetables or meat options.
- It has become my family's favorite rice dish, consistently earning a spot on our dinner table.
Ingredients
Chickpeas (Chana / Chole): Used boiled chickpeas to prepare the thicken curry of chickpeas (chana masala) for biryani layering.
Basmati Rice: Use long grain basmati rice. Alternative, jasmine or Egyptian rice.
Cooking Oil - Any vegetable or canola oil works well for cooking. Clarified butter (Ghee) is also an option.
Red Onions: A medium-sized red onion, sliced, is used.
Ginger Garlic Paste: Freshly prepared ginger and garlic paste is essential for making the chana masala curry.
Whole Garam Masala: The whole garam masala includes five bay leaves, seven cloves, twenty black peppercorns, three pieces of cinnamon (each 3 inches), one teaspoon of cumin seeds, and five green cardamom pods, with salt added to taste.
Spices: To season the chana masala, incorporate red chili powder, turmeric powder, coriander powder, and a blend of homemade garam masala powder.
Tomato Cubes: Fresh tomatoes should be peeled and diced into cubes before being added to the chana curry.
Chickpea Stock: Chickpea stock is a fantastic option to use when boiling chickpeas, adding a rich flavor to your dish. Alternatively, you can enhance your curry by using vegetable or chicken broth for added thickness. If you prefer, plain water can also be used as a substitute, making it a flexible choice for your cooking needs.
Yogurt - Use fresh yogurt to make creamy and savory taste of chana masala.
Orange/Red Food Color: Edible food coloring will enhance the visual appeal of the biryani.
Milk: It will dilute the food color. The substitute is water.
Herbs & Shrub: Green Chilies, fresh coriander and lemon sliced used.
Birista: Best to top the biryani with crispy fried onion.
How to Make Chana Biryani
Preparation of Chana Masala Curry: To prepare Chana Masala Curry, start by heating some oil in a pan. Once the oil is hot, toss in whole garam masala and let it sizzle for a few seconds before adding sliced onions, cooking them until they turn a lovely golden brown.
Once the onions are nicely browned, stir in ginger garlic paste and sauté for a few minutes to enhance the flavors.
Next, season the mixture with red chili powder, turmeric powder, and coriander powder, stirring well to eliminate any raw spice taste. Incorporate yogurt into the mix, ensuring all the spices are well blended.
Add diced tomatoes and stir until the yogurt and tomatoes meld into a rich curry base. Then, introduce the boiled chickpeas (chana/chole) into the pan, followed by a sprinkle of garam masala powder for that extra kick.
Finally, pour in a little water, cover the pan, and let it simmer for about 15 minutes to allow all the flavors to come together beautifully.
Preparation of Basmati Biryani Rice: Soak the water for 10 to 15 minutes. To prepare Basmati Biryani Rice, start by bringing 1 liter of water to a boil in a pan. Once the water is bubbling, add the soaked rice and let it cook for about 5 to 6 minutes. When the rice is approximately 80% cooked, drain the water to separate the rice.
Biryani Layering: In the same pot of chana curry add the steamed rice. Sprinkle in the necessary amount of salt and mix it gently with a spoon to ensure even distribution (you can also add salt while boiling the rice). To enhance the aroma of the biryani, incorporate freshly chopped coriander and slices of lemon.
Additionally, dissolve some food color in milk and drizzle it over the rice for a vibrant touch.
Steaming (Dum): Securely cover the pan with a lid to trap the steam inside, which is essential for cooking the rice through a method known as 'dum.' Allow it to steam on low heat for 20 minutes.
After the 20 minutes, chana biryani will be ready to serve. It's best to let it rest for an additional 5 to 10 minutes after steaming to allow the rice to settle perfectly.
Tip: To make it more tempting and aromatic give it a topping of brown onion.
Watch Recipe
Preparing chana biryani at home is quite simple! Here’s a step-by-step video guide to assist beginners in making delicious and spicy chickpea biryani. You can share with your family and friends.
Pro Tips
- You can use canned chickpeas to make the quick version of this biryani. I prefer to use boiled chickpeas as it helps to get the signature biryani taste. Here is the step-by-step method to cook dried chickpeas at home.
- Be careful not to overboil the chickpeas! this can cause them to break apart in curry or when steamed with rice. This is also the reason for mushy rice.
- At the time of biryani layering, make sure the chickpea curry is thick and non-watery.
- For optimal flavor, choose high-quality basmati rice.
- Do not soak the rice for an extended period.
- After boiling the rice, drain all the water completely before steaming; otherwise, the biryani may turn out mushy.
- While boiling rice, drain the water when the rice is about 80% cooked. The remaining 20% will finish cooking during steaming.
- To make it quickly use an instant pot or pressure cooker to make the biryani.
How to Serve Chana Biryani
It's best to serve the chana biryani with biryani raita, veg salad and shami kebab.
I love to top biryani with homemade crispy fried onions (birista).
Q & A
Yes, use the same recipe to prepare the kala chana biryani. Make sure to boil the kala chana before making chana masala.
Yes, it's a 'dum biryani' layered and steamed the chickpeas and rice together.
Yes, you can use the canned chickpeas to make biryani. Wash it properly before making chana masala.
More Biryani Recipes
Pakistani Biryani | White Chicken Biryani | Mutton Biryani | Karachi Biryani
Chana Biryani Recipe (Chickpea Biryani)
Ingredients
- 1 tablespoon Oil – 1 Tbsp
- 1 Onion – Big size Sliced
- Whole garam masala
- 5 Bay leaves
- 7 Cloves
- 20 Black Peppers
- 1 Cinnamon 3×3″
- 1 teaspoon Cumin Seed
- 5 Green Cardamom
- Salt – To Taste
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ cup Tomato Cubes
- 1 cup Yogurt For vegans, use any vegan yogurt.
- 1 cup Chickpeas Chana / Chole Boiled
- 3 Green Chillies
- 300 ml Chicken Stock
- 1 teaspoon Garam Masala Powder
- 2.5 cups Basmati Rice dry
- 2 teaspoon Green Coriander chopped
- 1 Lemon Slices
- 1 pinch Food Color
- 25 ml Milk For vegans, use almond milk
Instructions
Prepare Chana Masala Curry
- In a pan, add oil and heat it up.
- Add whole garam masala and let it pop for few seconds on medium heat.
- At the same time, add sliced onions and fry it to turn golden brown color.
- As the onions start to turn golden, add ginger garlic paste and sauté for a few minutes.
- Add spices, red chilli powder, turmeric powder, coriander powder and saute again to get rid the spice rawness.
- Next, add beaten yogurt and mix with the curry.
- Add tomato cubes and mix it up until the yoghurt and tomatoes blend in curry.
- Now add boiled chickpeas (chana/chole) in curry.
- Give it a good mix with a gentle hand.
- Add garam masala powder in curry.
- Next, add little water and cover for 15 minutes.
Preparation of Rice
- Add 1 liter water to the deep pan and boiled it up.
- As the water starts boiling add basmati rice and cook for 5 to 6 minutes.
- When the rice 80% done then drain the water to separate rice.
Biryani Layering
- In a cooked chana curry pan, add a layer of boiled rice. (Don't mix it!).
- Sprinkle the required salt and adjust by mixing through a spoon.
- To add a delectable aroma in biryani, add freshly chopped coriander and lemon slices.
- Dissolve food colour in milk and pour over the rice.
Steaming (Dum)
- Securely cover the biryani lid and keep it on steam (‘dum’) for 20 minutes on low heat.
- After 20 minutes, Chana biryani is ready to serve.
- To make it more tempting and aromatic topped with biryani onion (Birista).
Video
Notes
- Take care to ensure that the chickpeas (Chana) are not overcooked. Strive for a robust and thick chana gravy; if you find it too watery, increase the heat to allow some of the liquid to evaporate.
- Use basmati rice for the best flavor.
- Do not soak rice for a long period. 10 to 15 minutes will be sufficient soaking time.
- Make sure to drain the rice completely before layering.
- While boiling rice, drain the water when the rice is about 80% cooked. The remaining 20% will finish cooking during steaming.
- To make it quickly use an instant pot or pressure cooker to make the biryani.
- When serving the biryani, gently scoop it out with a spoon from the sides of the pan to prevent breaking the rice.
Hinz
Here is masala chickpea biryani (chana biryani) that will surely add value to your dinner or lunch table. Family favorite recipe!