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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
Cook Time40 minutes
Soaking time1 day
Total Time1 day 1 hour
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.
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