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.
Servings2 people
Ingredients
- 1 cup basmati rice
- ½ cup white chana
- 1 big onion chopped lengthwise
- 1 teaspoon ginger garlic paste
- ½ teaspoon garam masala powder
- ¼ cup coconut milk
- 1 and ¾ cups water
- 1 teaspoon ghee
To temper:
- 2 tablespoon oil
- ½ 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 ½ 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 ½ 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 ½ 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 ¼ cup coconut milk.
- Add 1 and ¾ 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!