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Chana Biryani - Chickpea Biryani

Chana Biryani Recipe (Chickpea Biryani)

Chana biryani recipe prepared with chana masala and basmati rice. Famous as chickpea biryani in India and Pakistan. Vegan and gluten-free!
5 from 3 votes
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Course: dinner, Main Course
Cuisine: Indian, Pakistani
Keyword: chana biryani, chickpea biryani, chole biryani
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Persons
Calories: 337kcal
Author: Hinz

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

  1. Don't overcook the chickpea (Chana).
  2. Make non-watery chana gravy. If there is some water then cook on high heat.
  3. Use basmati rice.
  4. Fully drained rice before making layers.
  5. Don't overcook the rice during the boil. Make sure to cook 80%
  6. Gently run the spoon to take out biryani otherwise the rice will break.
  7. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.

Nutrition

Calories: 337kcal