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+ servings

Chana biryani recipe

Chana biryani recipe flavorful one pot meal
Prep Time20 mins
Cook Time20 mins
AuthorSharmilee J


To temper:

  • 1 tbsp oil
  • 1/2 inch cinnamon
  • 1 no cloves
  • 1 small bay leaf
  • 1 no cardamom

To grind:

  • 2 tbsp coriander leaves
  • 2 tbsp mint leaves
  • 5 nos small onion
  • 4 nos garlic
  • 1 big sized tomato
  • 1 no green chilli
  • 2 tbsp coconut


  • In a mixer add the ingredients listed under 'to grind' and grind to a fine paste.Soak channa in water overnight(atleast for 6-7 hours). Next day pressure cook it for 5 whistles and set aside.
  • Rinse basmati rice, and keep soaked in water for 15-20mins. Heat oil in a pressure cooker add items listed under 'to temper'. Then add onions , ginger garlic paste and saute till golden brown. Then add the masala paste along with garam masala powder.
  • Fry till raw smell leaves.Add salt, garam masala powder and give a quick stir. Then add cooked channa, basmati rice and mix well till masala is blended well.
  • Then add coconut milk, water and pressure cook for 3 whistles. Once pressure releases add ghee and fluff it carefully with a fork.
  • Serve hot with onion / carrot raita!


  • Channa takes time to cook(I usually leave it for 6 whistles) so I precooked for 4 whistles till 3/4th done then added it to the rice and gave 2 whistles.This way it is too soft perfect for biryani.
  • You can also use black channa or any bean variety for making this biryani.
  • Goes well even with plain raita.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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