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    You are here: Home / RandomPosts / Chana Biryani Recipe

    Chana Biryani Recipe

    Last Updated On: Nov 9, 2024 by Sharmilee J

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    Chana Biryani is flavorful and wholesome one pot dish perfect for lunch. Chana Biryani is a must try and a great alternate to the usual vegetable biryani. With just kitchen staples you can make this biryani within 30 minutes. Learn to make Chana Biryani with step by step pictures and video.

    chana biryani in a white bowl

    Chana Biryani is a quick one pot meal perfect for lunch box or for a meal. You can pair it up with raita and its a perfect combo for lunch. This flavorful chana biriyani is filling for a meal and rich in protein and fiber. You can pair it with carrot raita or onion raita.

    Jump to:
    • About Chana Biryani
    • Chana Biryani Video
    • Chana Biryani Ingredients
    • How to make Chana Biryani Step by Step
    • Expert Tips
    • Serving & Storage
    • 📖 Recipe Card

    About Chana Biryani

    Chana Biryani is an aromatic, flavorful one pot dish that can made using basmati rice, whole spices, onion, tomato, coconut milk, spices and herbs. It makes a perfect nutritious, wholesome and healthy lunch for weekends.

    I always make biryani at least once in every 10 days or so as my little man is so fond of it. Mittu is ok with any variety rice either pulao or biryani so I try different ways to include vegetables, pulse in this form. Chana Biryani is one of our family favorite, I love it too.

    Chana Biryani is quick to make so perfect for weekends when you want to spend less time in the kitchen and spend more time with family. Pair it with a simple carrot raita or onion raita and you have made a complete meal.

    Similar Recipes

    • Chana Dum Biryani
    • Chana Pulao
    • Soya Biryani
    • Tawa Pulao
    • Paneer Pulao
    chana biryani in a white bowl

    Chana Biryani Video

    Chana Biryani Ingredients

    • Chickpeas (Chana) – Use white chickpeas popularly known as chana. Soak it overnight then cook separately and use it.
    • Tempering – A tempering is made using oil, ghee, whole spices.
    • Grinding masala – Coriander leaves, mint leaves, garlic, small onion, tomato, green chili and coconut are blended to a fine paste and added.
    • Coconut milk – Coconut milk adds a great flavor to the biryani.
    • Others – Garam masala powder, ginger garlic paste adds more aroma and flavor.
    • Oil, Ghee – You can use both oil and ghee for tempering. Add more ghee while fluffing the biryani.

    How to make Chana Biryani Step by Step

    1.Soak 1 cup white chickpeas for 8 hours minimum or overnight. Drain water.

    soak chickpeas for 8 hours

    2.Add to pressure cooker along with 1/2 cup water. Pressure cook for 4 whistles. Let pressure release by itself. Open and set aside. You can cook chana in instant pot too.

    cook chana

    3.Rinse 1 cup basmati rice well and soak it for 20 minutes. Set aside.

    soak basmati rice

    4.To a mixer jar add 2 tablespoon coriander leaves, 2 tablespoon mint leaves, 5 small onion, 4 cloves garlic, 1 big sized tomato, 1 no green chili and 2 tablespoon coconut.

    add ingredients to grind

    5.Blend it to a smooth puree without adding water. Set aside.

    grind it to a fine paste

    6.To a pressure cooker heat 2 tablespoon oil, 1 teaspoon ghee add 1/2 inch cinnamon, 1 cloves, 1 small bay leaf, 1 cardamom let it splutter then add 1 teaspoon ginger garlic paste.

    add tempering items

    7.Add 1 medium sized onion sliced along with required salt.

    add onion, salt

    8.Saute until it turns transparent.

    saute well

    9.Add grind paste.

    add grind paste

    10.Saute until raw smell leaves takes at least 5-7 minutes.

    saute well

    11.Add 1/2 teaspoon garam masala powder. Give a quick saute.

    add garam masala powder

    12.Add cooked chana.

    add cooked chana

    13.Mix it well. Then drain and add basmati rice.

    add basmati rice

    14.Give a quick mix. Add 1/4 cup coconut milk.

    add coconut milk

    15.Add 1 and 3/4 cups water.

    add water

    16.Close with lid, add weight and pressure cook for 2 whistles.

    close with lid

    17.Let pressure release by itself.

    pressure cook

    18.Fluff it from the sides, add 1 teaspoon ghee mix well.

    fluff it

    Serve hot with raita!

    Expert Tips

    • Chana takes time to cook so pressure cook separately then add it. This way it is too soft perfect for biryani.
    • You can also use black chana or any bean variety for making this biryani.
    • Goes well even with plain curd.
    • I added thin coconut milk, you can add thick coconut milk also.
    • For 1 cup rice 2 cups water will be perfect so adjust accordingly.
    • Soaking basmati rice helps in grain separated and also soft rice.

    Serving & Storage

    Chana Biryani with onion raita is perfect but I serve it with carrot raita too. Though Biryani with Onion Raita is a match made in heaven you can try other raitas also like Pineapple Raita , Cucumber Raita, Carrot Raita.

    Biryani gets tasty with time, so you can refrigerate & reheat for later use within the next day of preparation.

    chana biryani in a white bowl

    If you have any more questions about this Chana Biryani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Chana Biryani Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Chana Biryani Recipe

    Chana Biryani is flavorful and wholesome one pot dish perfect for lunch. Chana Biryani is a must try and a great alternate to the usual vegetable biryani. With just kitchen staples you can make this biryani within 30 minutes. Learn to make Chana Biryani with step by step pictures and video.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1 cup basmati rice
    • 1/2 cup white chana
    • 1 big onion chopped lengthwise
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon garam masala powder
    • 1/4 cup coconut milk
    • 1 and 3/4 cups water
    • 1 teaspoon ghee

    To temper:

    • 2 tablespoon oil
    • 1/2 inch cinnamon
    • 1 cloves
    • 1 small bay leaf
    • 1 cardamom

    To grind:

    • 2 tablespoon coriander leaves
    • 2 tablespoon mint leaves
    • 5 small onion
    • 2 tablespoon coconut
    • 4 garlic
    • 1 big sized tomato
    • 1 green chilli

    Instructions

    • Soak 1 cup white chickpeas for 8 hours minimum or overnight. Drain water.
    • Add to pressure cooker along with 1/2 cup water. Pressure cook for 4 whistles. Let pressure release by itself. Open and set aside. You can cook chana in instant pot too.
    • Rinse 1 cup basmati rice well and soak it for 20 minutes. Set aside.
    • To a mixer jar add 2 tablespoon coriander leaves, 2 tablespoon mint leaves, 5 small onion, 4 cloves garlic, 1 big sized tomato, 1 no green chili and 2 tablespoon coconut.
    • Blend it to a smooth puree without adding water. Set aside.
    • To a pressure cooker heat 2 tablespoon oil, 1 teaspoon ghee add 1/2 inch cinnamon, 1 cloves, 1 small bay leaf, 1 cardamom let it splutter then add 1 teaspoon ginger garlic paste.
    • Add 1 medium sized onion sliced along with required salt.
    • Saute until it turns transparent.
    • Add grind paste.
    • Saute until raw smell leaves takes at least 5-7 minutes.
    • Add 1/2 teaspoon garam masala powder. Give a quick saute.
    • Add cooked chana.
    • Mix it well. Then drain and add basmati rice.
    • Give a quick mix. Add 1/4 cup coconut milk.
    • Add 1 and 3/4 cups water.
    • Close with lid, add weight and pressure cook for 2 whistles.
    • Let pressure release by itself.
    • Fluff it from the sides, add 1 teaspoon ghee mix well.
    • Serve hot with raita!

    Video

    Notes

    Chana takes time to cook so pressure cook separately then add it. This way it is too soft perfect for biryani.
    You can also use black chana or any bean variety for making this biryani.
    Goes well even with plain curd.
    I added thin coconut milk, you can add thick coconut milk also.
    For 1 cup rice 2 cups water will be perfect so adjust accordingly.
    Soaking basmati rice helps in grain separated and also soft rice.
    Nutrition Facts
    Chana Biryani Recipe
    Amount Per Serving (150 g)
    Calories 683 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 11g69%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 13mg4%
    Sodium 26mg1%
    Potassium 242mg7%
    Carbohydrates 106g35%
    Fiber 14g58%
    Sugar 2g2%
    Protein 15g30%
    Vitamin A 248IU5%
    Vitamin C 3mg4%
    Calcium 143mg14%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    142
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    Filed Under: Biryani, Lunchbox Recipes, RandomPosts, youmaylike

    Reader Interactions

    Comments

    1. Sailaja Damodaran

      January 11, 2010 at 2:58 am

      High in protein…nice one

      Reply
    2. Pari

      January 11, 2010 at 3:12 am

      Hi Sharmilee, very healthy version. The black chana is more healthier than the kabuli chana, surely looks like a keeper.

      Reply
    3. Nithya

      January 11, 2010 at 3:33 am

      Looks tempting 🙂 yumm and healthy

      Reply
    4. jayasree

      January 11, 2010 at 4:57 am

      Tempting clicks..I have this in my drafts. Your post reminded me of it.

      Reply
    5. Shri

      January 11, 2010 at 5:04 am

      Looks very tempting, Sharmilee!

      Reply
    6. RAKS KITCHEN

      January 11, 2010 at 6:55 am

      I too had an eye on mahima's channa pulav,with black channa it looking very nice,I will try in future for sure!

      Reply
    7. Priya

      January 11, 2010 at 9:09 am

      Yummm!!channa briyani looks tremendous..such a protien packed rice dish..

      Reply
    8. Dershana

      January 11, 2010 at 10:27 am

      sounds like an easy one-pot lunch option!skip the salt the next time you cook channa and then you wont need to pressure cook it for 9 whistles 🙂

      Reply
    9. Sharmilee! :)

      January 11, 2010 at 11:48 am

      @Dershana : Thanks for ur tip, will try it out next time! 🙂

      Reply
    10. Shama Nagarajan

      January 11, 2010 at 1:08 pm

      yummy biriyani…i make it as channa rice…love to have channa with this flavour

      Reply
    11. Priya

      January 11, 2010 at 3:09 pm

      channa pulao luks yum..wish to try it sometime

      Reply
    12. Mahimaa's kitchen

      January 11, 2010 at 6:58 pm

      thanks for trying sharmi.. needless to say, lovely click.

      Reply
    13. Gulmohar

      January 11, 2010 at 7:01 pm

      Awesome biryani…wholesome meal 🙂

      Reply
    14. Cham

      January 11, 2010 at 7:51 pm

      Appapa unga pic makes me hungry! Gorgeous!

      Reply
    15. Balakrishna Saraswathy

      January 12, 2010 at 1:29 pm

      oh looks so yummy my friend..thanks for visiting my blog..u got a selective recipes:)do join as a follower too:)

      Reply
    16. Asha

      January 12, 2010 at 1:31 pm

      LOVE LOVE black chana in any dish, rice looks fab.

      Reply
    17. Anshika

      January 12, 2010 at 4:34 pm

      Wow!! The biryani looks so tempting. I never thought of using chickpeas with rice. great !!

      Reply
    18. Nostalgia

      January 12, 2010 at 4:53 pm

      Lovely.. the pictures are great and I am sure the rice tastes even better.

      Reply
    19. Shella

      January 12, 2010 at 5:27 pm

      Have never thought of chana in a biriyani!! Will try for sure. Happy New Year

      Reply
    20. Rachana Kothari

      January 12, 2010 at 8:06 pm

      My first time here…the channa biryani looks delectable:) and after seeing your masala chai, i cant stop myself to make one for me now:)
      Cheers and Do visit,
      Rachana
      rachanakothari.blogspot.com

      Reply
    21. Usha

      January 12, 2010 at 8:51 pm

      Inviting biryani ! Lovely pictures Sharmilee ! Thanks for the visit and the comment, will keep your ideas on the header in mind and will try and incorporate the next time I am working on my header 🙂

      Reply
    22. Tina

      January 13, 2010 at 7:42 am

      Healthy and different biriyani….

      Reply
    23. Rohini

      January 14, 2010 at 8:41 am

      Yummy biryani.. Was actually searching for this recipe for quite sometime.. Thanks!!

      Reply
    24. Anu

      September 28, 2011 at 6:59 am

      The way of presentation makes my mouth watering.

      It's highly protein food. I will be trying it shortly.

      Reply
    25. merlyn

      August 11, 2012 at 3:13 pm

      Awesome Awesome Awesome Awesome Awesome Awesome…. i jus hav no words to say how goooooooooooooooooooooooood it was….
      i made it for dinner n made aloo raita!!
      my hubby jus fell in love wid d dish…
      thank u sharmi!!

      Reply
    26. Nandini

      February 26, 2013 at 6:05 pm

      I tried your channa biryani recipe and it was awesome! I added some veggies along with channa. Thanks for the recipe!
      -Nandini

      Reply
    27. aruniya theva

      January 25, 2014 at 6:22 pm

      Nice recipe it's very tasty

      Reply
    28. Harsha

      January 29, 2014 at 5:13 pm

      worked out well. Yummy lunch
      A must try

      Reply
    29. Mummyjiskitchen

      February 03, 2014 at 6:56 pm

      Amazing and creative recipe. Awesome clicks.

      Reply
    30. MADHURI

      June 16, 2014 at 12:58 pm

      mmm… mouth watering! awesome pics 🙂 🙂

      Reply
    31. abinaya

      June 27, 2014 at 6:26 pm

      Can we do this without adding mint leaves

      Reply
      • SHARMILEE J

        June 28, 2014 at 7:51 am

        Yes you can skip that but the falvour will surely differ

        Reply
    32. lil chef in me

      August 18, 2014 at 12:35 pm

      Gonna mke it for tonyts dinner…is it ok to exclude coconut milk n add grated coconut instead?

      Reply
      • SHARMILEE J

        August 18, 2014 at 4:02 pm

        Sorry I just saw ur msg….Adding coconut may change the flavour slightly but sure worth a try

        Reply
    33. lil chef in me

      August 19, 2014 at 8:16 am

      i added coconut chutney to it n it tastes yummy…lil on d wet side…bt yummmmmmm…thnk u soo mch

      Reply
    34. sakthi priya

      December 08, 2014 at 4:21 pm

      How much water and coconut milk to add for 1cup of rice .I don't know please tel me .

      Reply
      • SHARMILEE J

        December 09, 2014 at 2:01 pm

        Please check the ingredients list…….

        Reply
    35. Daf

      October 26, 2015 at 2:51 am

      Came out very well..thanks

      Reply
    36. VandhanaArul

      October 28, 2015 at 9:27 pm

      Hai, can I exclude cocunut milk?? Have any substitute for that??.. After seeing ur recipe I am tempted to do,but no cocunut in home. Pls suggest

      Reply
      • SHARMILEE J

        October 29, 2015 at 7:26 am

        You can skip that and add water instead….It will taste good only

        Reply
    37. Anusha Madhavan

      March 02, 2016 at 1:42 am

      Hi Sharmi,

      Is it okay to replace the small onions (To Grind) with big onion?
      If so, can I use a quarter of a big onion in place of 5 small onions you have mentioned?
      I plan to make this using electric rice cooker instead of pressure cooker. In that case can I use completely cooked channa?

      Have been following your blog for atleast 5 years now & have tried several recipes successfully !

      Thank you !

      Reply
      • SHARMILEE J

        March 04, 2016 at 2:37 pm

        Yes you can substitute with big onion..Yes cook chana and then add

        Reply
    38. Meeeeee

      March 16, 2016 at 4:33 am

      Tried this biriyani today.. Super yummyyyy 🙂 We just loved it..

      Reply
    39. Unknown

      June 09, 2016 at 4:43 am

      Hey Sharmi..Greetings!
      I made this channa biriyani today..exactly lik how u mentioned the method & quantity…i made no twists..
      It came out brilliant!!!! Everyone loved it..! credits to you:)..
      Keep rocking..

      Bharathi

      Reply
    40. Meenu

      July 11, 2016 at 2:45 am

      Hi… can we cook rice, chana together along with masala
      In a pressure cooker… to save morning time ?

      Reply
    41. Suja

      October 11, 2017 at 8:34 am

      Awesome recipe !! Loved the flavour ! Keep up the good work, Sharmi 🙂

      Reply
    42. Geetha

      October 17, 2019 at 9:09 pm

      Hai sharmilee mam ur cooking method and measurement is very useful . More times I am prepare ur recpies

      Reply
    5 from 7 votes (7 ratings without comment)

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