Chana Biryani Recipe (Chickpea Biryani)
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.
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Servings: 4 Persons
Calories: 337kcal
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.
Nutrition
Calories: 337kcal
