Chana Biryani
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
3
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Calories
662 kcal
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Course
Main Course
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Cuisine
Indian
Chana Biryani
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Chana biryani is an aromatic, spiced and delicious dum cooked and layered biryani made with white chickpeas, basmati rice, coconut milk, onion, tomatoes, herbs and spices.
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Ingredients
For chana gravy
- 2 to 3 tablespoon oil
- 1 teaspoon caraway seeds (shahi jeera)
- 2 to 3 green cardamoms
- 1 black cardamom
- 1.5 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 1 cup thinly sliced onions - 160 grams onions or 2 large onions
- ½ cup chopped tomatos - 100 grams tomatoes or 1 large tomato
- ½ tablespoon finely chopped ginger - 5 grams or 1 inch ginger
- ½ tablespoon finely chopped garlic - 5 grams or 8-10 medium sized garlic cloves
- 2 to 3 green chilies slit or sliced diagonally
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder (ground coriander)
- 1 cup dried white chickpeas (chole or chana) - 200 grams chana, soaked overnight in enough water
- 2.25 cups water for pressure cooking chana gravy
- salt as required
- ¾ to 1 cup coconut milk or about 200 to 250 ml coconut milk
For cooking rice
- 1 cup basmati rice - heaped, 200 grams
- 3 cups water - for cooking rice
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 to 1.5 inch cinnamon (dalchini)
- 2 to 3 single strands of mace
- 1 tej patta (Indian bay leaf)
- 3 cloves
- ½ teaspoon salt or add as required
For layering biryani
- ½ cup chopped mint leaves - 10 grams
- ½ cup chopped coriander leaves - 10 grams
- 2 teaspoons ginger julienne
- 1 tablespoon warm water + 1 pinch of saffron strands
- 1 to 2 teaspoons rose water or kewra water (pandanus water)
Instructions
Preparation
- Rinse 1 cup white chickpeas a few times in fresh water. Then soak them in enough water overnight or for 8 to 9 hours. Later drain all the water, rinse the chickpeas and keep aside.
- Soak 1 cup heaped basmati rice in enough water for 30 minutes. Later strain the rice and keep aside.
- Heat 3 cups water in a pan or pot. When the water become hot, add the following spices - green cardamoms, black cardamom, cinnamon, strands of mace, tej patta and cloves.
- Add salt as required.
- Bring the water to a rolling boil on high heat.
- Then add the soaked rice.
- Cook the rice grains on high heat.
- When the rice grains are 75% cooked or there is a slight bite in them, then switch off the heat.
- Immediately strain the cooked rice. Keep aside.
Making chana gravy for biryani
- So when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
- Heat oil and add these spices - shahi jeera, green cardamoms, black cardamom, cinnamon, tej patta and cloves.
- Saute the spices for a few seconds till they splutter.
- Then add thinly sliced onions. Stir and mix very well.
- Saute the onions stirring often on a low to medium heat.
- For a quick cooking of the onions, add a pinch of salt.
- Saute till the onions become golden.
- Switch off the heat and take half of the fried onions in a plate.
- Add finely chopped ginger, finely chopped garlic and green chilies (sliced).
- Switch on the burner and saute for some seconds or till the raw aroma of ginger-garlic goes away.
- Then add chopped tomatoes and saute for a minute.
- Next add turmeric powder, red chilli powder and coriander powder.
- Stir and mix the spice powders very well with the rest of the ingredients.
- Add the soaked and drained chickpeas.
- Mix the chickpeas very well with the rest of the masala.
- Add 2.25 cups water. Season with salt.
- Pressure cook the chickpeas on medium to high heat for 18 to 20 minutes.
- When the pressure falls down on its own, then only remove the lid and check the chickpeas. They should be cooked well and softened.
- Do note that the chickpeas should not have a bite to them. If not cooked well, then pressure cook for a few more whistles. The time taken to cook chickpeas, depends on their quality, so cook accordingly.
- Then add ¾ to 1 cup thick coconut milk (200 to 250 ml). Stir and mix very well. Check the salt in the chana gravy and if required add more.
- When the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. Stir and keep aside. You can also use milk instead of water.
Assembling and making chana biryani
- Add ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 teaspoon ginger julienne to the chickpeas gravy.
- Layer with all of the rice.
- Next top with the fried onions.
- Then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 teaspoon ginger julienne.
- Sprinkle the saffron dissolved water evenly.
- Now place a moist kitchen towel on the pressure cooker.
- Place a tight lid. Keep the cooker on a heated tawa/griddle.
- Dum cook the biryani for 25 to 30 minutes on a low heat. Give a resting time of 5 to 7 minutes.
- Later serve chole biryani with a raita, salad or biryani shorba.
Nutrition Information
Show Details
Calories
662kcal
(33%)
Carbohydrates
113g
(38%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
932mg
(39%)
Potassium
1001mg
(29%)
Fiber
18g
(72%)
Sugar
14g
(28%)
Vitamin A
870IU
(17%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
21mg
(23%)
Vitamin D
30µg
Vitamin E
5mg
Vitamin K
22µg
Calcium
196mg
(20%)
Vitamin B9 (Folate)
410µg
Iron
6mg
(33%)
Magnesium
139mg
Phosphorus
374mg
Zinc
4mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 113g | 38% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 932mg | 39% |
| Potassium | 1001mg | 21% |
| Fiber | 18g | 72% |
| Sugar | 14g | 28% |
| Vitamin A | 870IU | 17% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 21mg | 23% |
| Vitamin D | 30µg | 150% |
| Vitamin E | 5mg | |
| Vitamin K | 22µg | |
| Calcium | 196mg | 20% |
| Vitamin B9 (Folate) | 410µg | |
| Iron | 6mg | 33% |
| Magnesium | 139mg | 35% |
| Phosphorus | 374mg | |
| Zinc | 4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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