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    You are here: Home / Sharmis Passions / Chana Dum Biryani | Chole Biryani

    Chana Dum Biryani | Chole Biryani

    Last Updated On: Feb 13, 2022 by Sharmilee J

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    Chana Dum Biryani an aromatic flavourful layered biryani using kabuli chana or white chickpeas, basmati rice and other spices. Let us learn Chana Dum Recipe with step by step pictures and video. Chana dum biryani recipe

    Chana Dum Biryani Recipe is also known as Chole Biryani or Chickpea Biryani. This chana dum biryani is a one pot protein rich variety rice. It is packed with aromatic spices along with saffron  using the technique of dum cooking.

    About Chana Dum Biryani

    Generally we make biryani with vegetables but here I have chana as main ingredient. This healthy chana dum biryani is healthy as its rich in protein. Chana Biryani or chole biryani is my most favorite. Rice cooked along with whole garam masala spices combined with prepared chana masala gravy, mint, coriander leaves, saffron milk layered and cooked in dum makes it a perfect weekend special especially kids will love it.

    1. Pre – preparations : First soak saffron in warm milk, then after that whisk curd and set aside. Soak chana overnight pressure cook along with salt and water for 4-5 whistles then set aside. Fry cashews till golden , remove. Then fry onion till golden brown and set aside.
    2. Cook basmati rice : Drain basmati rice and cook in open pot with water, salt along whole garam masala. Cook only till 3/4 th done.
    3. Chana gravy : Cook chana along with curd, spices , masala powders with a onion tomato base.
    4. Layering : First oil the bottom of the biryani pot well. Then to begin with start with chana gravy then next layer add half of cooked rice along with mint,coriander leaves, fried onion etc. Next add remaining rice, remaining chana curry with mint,coriander leaves, fried onion, cashews, saffron milk.
    5. Dum cooking : Place dosa tawa on flame and keep in lowest flame as possible. Then place the biryani pot along with a tight lid on the dosa tawa and dum cook for 10 mins.

    Chana dum biryani recipe

    Dum biryani is a time consuming process I agree however with a little planing and prepreparations makes it a easy deal.

    Similar Biryani Recipes

    • Chana biryani
    • Soya chunks biryani
    • Vegetable biryani
    • Mushroom biryani
    • Plain biryani

    Chana dum biryani recipe

    If you have any more questions about this Chana Dum Biryani Recipe do mail me at sharmispassions@gmail.com
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    Tried this Chana Dum Biryani Recipe ? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Chana Dum Biryani Recipe

    Chana Dum Biryani is an aromatic flavourful layered biryani using kabuli chana or white chickpeas, basmati rice and other spices. Chana Dum Biryani is a right choice of special meal on weekends and holidays.
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Soaking time1 day d
    Total Time1 day d 1 hour hr
    Servings3
    AuthorSharmilee J

    Ingredients

    To cook basmati rice:

    • 2 cups basmati rice
    • 4 cups water
    • one 1 inch cinnamon
    • 2 nos cloves
    • 2 nos cardamom
    • 1 small star anise
    • salt to taste

    To make chana gravy:

    • 1 cup chana soaked overnight
    • 1 cup curd whisked
    • 3 tablespoon oil
    • 2 tablespoon ghee
    • one 1 inch cinnamon
    • 2 nos cloves
    • 2 nos cardamom
    • 1 small bayleaf
    • 1 tablespoon ginger garlic paste
    • 2 nos green chillies
    • 2 medium sized onion finely chopped
    • 2 medium sized tomatoes roughly chopped
    • 1 tablespoon kashmiri chilli powder
    • 1.5 teaspoon coriander powder
    • 1.5 teaspoon garam masala powder
    • 1/4 cup mint leaves
    • 1/4 cup coriander leaves

    For fried onion:

    • 2 medium sized onion sliced thin

    Others:

    • 2 tablespoon warm milk
    • 25 nos cashews
    • 10 strands saffron
    • oil for greasing
    • ghee for layering

    Instructions

    • To begin with soak chana overnight or for atleast 8-10 hours.
    • Pressure cook along with enough water and salt for 5 whistles in low medium flame. Cooked chana should be soft when pressed but not mushy.
    • Soak saffron in warm milk, mix it well and set aside.
    • Whisk thick curd and set aside.
    • Soak basmati rice in water for 10 mins.Rinse well , drain and set aside.
    • To a pan - heat oil , ghee add cashews fry until golden. Remove and set aside.
    • Now add sliced onion fry until golden brown and set aside.
    • Now add all the whole spices along with green chillies,  ginger garlic paste. Saute for a minute.
    • After that add onion fry until golden.
    • Next add tomato, fry until mushy and raw smell leaves.
    • After that add red chilli powder, coriander powder, garam masala powder along with mint and coriander leaves. Give a quick saute, do not burn the spice powders.
    • Add cooked chana along with whisked curd.
    • Mix it well. Let it start to boil.
    • When it starts to boil cook covered for few mins until the mixture becomes slightly thick.
    • The curry has become thick. Switch off and set aside.
    • To a big pot add 4 cups water along with whole spices like star anise, cinnamon, cardamom, cloves along with salt.Let it boil then add soaked, drained rice.
    • Cook exactly for 5-6 mins not more than that.
    • It should break like this and not become soft when pressed. Make sure rice is cooked only till 3/4th done.
    • Drain water and keep the cooked rice aside.
    • These steps should be done off the stove. Brush the bottom of the biryani pot with little oil.
    • Add 3/4 th of prepared chana gravy to the pot.
    • Now next layer:add rice along with fried onion and half of mint and coriander leaves.
    • Next add rice as top final layer along with remaining 1/4 portion chana gravy.
    • Add remaining fried onion,coriander, mint leaves along with essence, saffron milk.
    • Close with a tight lid.If there is any opening seal with chapathi dough. My lid is tight so sealed just the hole on the lid.
    • Heat dosa tawa. Keep the flame as lowest as possible.
    • Keep the biryani pot on the dosa tawa.Dum cook in lowest flame for 10 mins. Switch off and set aside for for 5-10 mins undisturbed.
    • Finally open,the aroma is just so so good.
    • Fluff it gently. Do not overmix.
    • Serve Chana Dum Biryani immediately without mixing much so that the layers are not completely mixed.

    Video

    Notes

    • Be very careful while cooking rice as if rice becomes mushy then dum cooking will not be possible. 
    • Rice should be cooked only till 3/4 th and it should break when you press and not soft.
    • You can replace white chana with brown chana too or use a combination of it but make sure each is cooked soft.
    • In addition you can even add fennel seeds or cumin seeds along while cooking rice.
      Use a heavy bottomed pot to make dum biryani.
      Always brush the bottom with little oil to make it greasy and to avoid burning or sticking.
    • The spice level is medium if you want add more red chilli powder, green chillies to make it more spicy.
    Nutrition Facts
    Chana Dum Biryani Recipe
    Amount Per Serving (150 g)
    Calories 870 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 12mg4%
    Sodium 2071mg90%
    Potassium 934mg27%
    Carbohydrates 167g56%
    Fiber 24g100%
    Sugar 15g17%
    Protein 27g54%
    Vitamin A 1848IU37%
    Vitamin C 27mg33%
    Calcium 360mg36%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Chana Dum Biryani

    1.To begin with soak chana overnight or for atleast 8-10 hours.Chana dum biryani recipe soak chana

    2.First pressure cook along with enough water and salt for 5 whistles in low medium flame. Cooked chana should be soft when pressed but not mushy.Chana dum biryani recipe cook chana 3.Soak saffron in warm milk, mix it well and set aside.

    Chana dum biryani recipe saffron milk

    4.Whisk thick curd and set aside.Chana dum biryani recipe whisk curd

    5.Soak basmati rice in water for 10 mins.Rinse well , drain and set aside.Chana dum biryani is little time consuming but with a bit of prepreparations this can be made easily.Chana dum biryani recipe soak rice

    6.To a pan – heat oil , ghee add cashews fry until golden. Remove and set aside.Chana dum biryani recipe fry cashews

    7.Now add sliced onion fry until golden brown and set aside.
    Chana dum biryani recipe fry onion

    8.Now add all the whole spices along with green chillies,  ginger garlic paste. Saute for a minute.Chana dum biryani recipe temper whole spices

    9.After that add onion fry until golden.add onion

    10.Next add tomato, fry until mushy and raw smell leaves.add tomato

    11.After that add red chilli powder, coriander powder, garam masala powder along with mint and coriander leaves. Give a quick saute, do not burn the spice powders.add spice powders

    12. Add cooked chana along with whisked curd.add cooked chana,curd

    13.Mix it well. Let it start to boil.mix well

    14.When it starts to boil cook covered for few mins until the mixture becomes slightly thick.cover and cook

    15.The curry has become thick. Switch off and set aside.chana curry ready

    16.After that to a big pot add 4 cups water along with whole spices like star anise, cinnamon, cardamom, cloves along with salt.Let it boil then add soaked, drained rice.cook rice with spices

    17.Cook exactly for 5-6 mins not more than that.cook until 3/4 th done

    18.It should break like this and not become soft when pressed. Make sure rice is cooked only till 3/4th done.rice cooked perfectly

    19.Drain water and keep the cooked rice aside.The cooked rice itself is so aromatic that the kids could’t wait for chana dum biryani to get ready.drain water

    20.These steps should be done off the stove. Brush the bottom of the biryani pot with little oil.brush with oil

    21.Add 3/4 th of prepared chana gravy to the pot.add chana gravy

    22.Now next layer:add rice along with fried onion and half of mint and coriander leaves.add rice with mint leaves,fried onion

    23.Next add rice as top final layer along with remaining 1/4 portion chana gravy. add rice with all others

    24.Add remaining fried onion,coriander, mint leaves along with essence, saffron milk.add cashews,essence

    25.Close with a tight lid.If there is any opening seal with chapathi dough. My lid is tight so sealed just the hole on the lid.seal with lid

    26.Heat dosa tawa. Keep the flame as lowest as possible.keep dosa tawa

    27.Keep the biryani pot on the dosa tawa.Dum cook in lowest flame for 10 mins. Switch off and set aside for for 5-10 mins undisturbed.dum cook

    28.Finally open,the aroma is just so so good.open after 10 mins

    29.Fluff it gently. Do not overmix.fluff gently

    30.Serve immediately without mixing much so that the layers are not completely mixed.serve immediately

    Serve hot!

    Chana dum biryani recipe

    Expert Tips

    • Be very careful while cooking rice as if rice becomes mushy then dum cooking will not be possible.
    • Rice should be cooked only till 3/4 th and it should break when you press and not soft.
    • You can replace white chana with brown chana too or use a combination of it but make sure each is cooked soft.
    • You can even add fennel seeds or cumin seeds along while cooking rice.
    • Use a heavy bottomed pot to make dum biryani. Always brush the bottom with little oil to make it greasy and to avoid burning or sticking.
    • The spice level is medium if you want add more red chilli powder, green chillies to make it more spicy.

    Variations

    • Instead of layering you can mix everything and dum cook for 10 mins too.
    • To make it vegan you can replace curd with coconut milk. Replace milk with water for soaking saffron.
    • You can skip tomato too if you prefer.

    Serving and and Storage Suggestion

    Serve chana dum biryani with onion raita or papad. This dum biryani keeps well for a day in room temperature and another day if kept in fridge. But it tastes best when served hot and with layers I would recommend finishing it off the same day itself.

    Chana dum biryani recipe


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    Filed Under: Biryani, dum biryani recipes, Recent Posts, Sharmis Passions

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