Chana Biryani Recipe | Chickpea Biryani

CHANA BIRYANI | JAYASHREE RECIPES

Chana Biryani is quick, healthy, one pot meal prepared with chickpeas which is loaded with proteins, fibers, carbohydrates and minerals. Chickpea also known as garbanzo beans or Kabul chana in Hindi. This is one of the best biryani in my collection of biryani recipes. Chickpeas are cooked in coconut milk which makes it even more flavorful and tastier. This biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. Its perfect for lunch boxes and its a great choice for fussy kids who don't eat peas. It goes well with raitha. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR CHANA BIRYANI

Coarse : Lunch

Cuisine : Indian

Author : Jayashree

Prep Time : 10 min

Cook Time : 30 min

INGREDIENTS

To Soak

2 cup basmati rice
1.5 cup chickpeas

To Grind

3 cloves
1 inch cinnamon stick
2 cardamom pods
1 black stone flower
1/2 tsp cumin seeds

For Biryani

1 tbsp ghee
1 tbsp oil
1 bay leaf
1 large onion - thinly sliced
1 tbsp ginger garlic paste
1/4 cup tomato - chopped
1/4 cup mint leaves
1/4 cup coriander leaves
2 green chilli
1/4 cup curd/yogurt
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp biryani masala powder (optional)
3 cup coconut milk
1 cup water
salt to taste

METHOD

soak chickpeas in enough water for overnight or at least 8 hours
drain the water and add into the pressure cooker
add 4 cups of fresh water and pressure cook for 5 whistle or until the chickpeas cooked
once the pressure releases naturally open the cooker, drain the excess water and keep the chickpeas aside
soak basmati rice in water for 30 minutes
roughly grind the cloves, cinnamon stick, cardamom pods, cumin seeds and black stone flower in a the mortar and pestle, keep aside
heat ghee and oil in a biryani pot
temper with bay leaf and roughly ground spices
add thinly sliced onion
sauce well until the onions turn transparent
add ginger garlic paste and saute well until the raw smell goes
add chopped tomato and cook till soft
add chopped mint leaves, coriander leaves, curd, green chilli, turmeric powder, red chilli powder and biryani masala powder (if using)
mix well and cook the masala on medium flame for 5-6 minutes or till the raw smell goes
add cooked chickpeas and mix well
cover with lid and cook for 2-3 minutes (this step helps to coat the masala with the chickpeas)
add 3 cup coconut milk, 1 cup water and salt
mix well and allow to boil for 5 minutes
once the mixture starts to boil, add soaked basmati rice and mix well
boil the rice over high flame for 3-4 minutes (the rice will drink most of the liquid and now the rice cooked almost to 60%-70%)
now bring the flame to low, cover with aluminum foil and then cover with lid
dum cook for 15 minutes and switch off the flame
rest the biryani pot for another 15 minutes
delicious chickpeas biryani is ready
serve with raitha