Chana Biryani
Chana Biryani
5 from 1 vote
Prep: 15 minutes
Cook: 40 minutes
Total Time 55 minutes
Servings: 4
Step into the vibrant world of Indian cuisine with our tantalizing Chana Biryani recipe! Bursting with flavors and fragrances, this dish is a celebration on your taste buds. Imagine tender chickpeas dancing with aromatic spices, nestled within a bed of perfectly cooked rice.

Nutrition: per serving

Calories585kcal
Carbs99g
Fat14g
Saturates1g
Sugars9g
Protein16g
Fibre12g

Ingredients

  • 300 g Basmati Rice soaked for 30 minutes
  • 400 g Chickpeas Chana, cooked and drained
  • 3 tbsp Cooking Oil
  • 2 Onions thinly sliced
  • 2 Tomatoes chopped
  • 1 Green Chilli finely chopped
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Cumin Seeds
  • 1 Cinnamon Stick
  • 4 Cloves
  • 4 Cardamom Pods
  • 1 Bay Leaf
  • 1 tsp Salt to taste
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • Coriander chopped
  • 500 ml Water

Instructions

  • Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until aromatic.
  • Add sliced onions and sauté until golden brown.
  • Stir in ginger-garlic paste and green chilli. Cook for 1-2 minutes until the raw smell disappears.
  • Add chopped tomatoes and cook until they soften and the oil starts to separate.
  • Add turmeric powder, red chilli powder, and salt. Mix well.
  • Add cooked chickpeas (chana) and mix with the masala. Cook for 5-7 minutes, stirring occasionally.
  • Meanwhile, in a separate pot, bring water to a boil. Add soaked and drained basmati rice along with salt. Cook until the rice is 70% done. Drain the rice.
  • In a large heavy-bottomed pan, layer half of the partially cooked rice followed by half of the chickpea masala. Repeat the layers.
  • Sprinkle garam masala and chopped coriander leaves on top.
  • Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and aromatic.
  • Once cooked, gently mix the layers together, ensuring not to break the rice grains.
  • Serve hot with raita or cucumber salad.

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