Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chana biryani. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chana biryani recipe with step by step photos - aromatic, spiced and a delicious dum cooked and layered biryani with white chickpeas. In this chole biryani recipe, I have not cooked the chana first. Chana biryani recipe a quick one pot meal perfect for lunch box or for a meal.
Chana Biryani is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Chana Biryani is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chana biryani using 36 ingredients and 31 steps. Here is how you can achieve it.
The ingredients needed to make Chana Biryani:
- Get for chana gravy:
- Take 2-3 tablespoon oil
- Take 1 teaspoon caraway seeds (shah jeera)
- Take 2-3 green cardamoms
- Prepare 1 black cardamom
- Prepare 1.5 inch cinnamon
- Get 1 tej patta (indian bay leaf)
- Prepare 2-3 cloves
- Make ready 2 large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions
- Take 1 large tomato or 100 grams tomatoes or ½ cup chopped tomatoes
- Prepare 5 grams ginger or 1 inch ginger or ½ tablespoon finely chopped ginger
- Take 5 gram garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic
- Make ready 2-3 green chilies, slit or sliced diagonally
- Make ready 3/4-1 cup coconut milk or 200 to 250 ml coconut milk
- Prepare 1/2 teaspoon turmeric powder
- Get 1/2 teaspoon red chilli powder
- Make ready 1 teaspoon coriander powder(ground coriander)
- Make ready 1 cup white chickpeas (chole or chana) or 200 grams chana, soaked overnight in enough water
- Prepare 2.25 cup water for pressure cooking chana gravy
- Make ready salt as required
- Prepare for rice:
- Take 200 grams basmati rice or 1 cup heaped basmati rice
- Prepare 3 cups water for cooking rice
- Prepare 2-3 green cardamoms
- Make ready 1 black cardamom
- Make ready 1-1.5 inch cinnamon (dalchini)
- Take 2-3 single strands of mace
- Prepare 1 tej patta (indian bay leaf)
- Make ready 3 cloves
- Get 1/2 teaspoon salt or add as required
- Take for layering biryani:
- Make ready 10 grams mint leaves or ½ cup chopped mint leaves
- Get 10 grams coriander leaves or ½ cup chopped coriander leaves
- Get 2 teaspoon ginger julienne
- Make ready 1 tablespoon warm water + 1 pinch of saffron strands
- Take 1-2 teaspoon kewra water or rose water
Channa/white chickpeas is my favorite and will be in our weekly menu for its goodness. Chana Biryani (Channa Biryani, Chickpea Biryani): A flavorful rice dish made with chickpeas. This can be made quickly during week days for lunch box. Serve this Chana Biryani Recipe with Raitha and Mushroom Masala Recipe.
Steps to make Chana Biryani:
- Rinse and then soak 1 cup safed chane or dry white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. Later strain, 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 - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.
- Add 1/2 tsp salt or as required. - - Bring the water to a rolling boil on a high flame.
- Then add the strained rice.
- Cook the rice grains on the high flame.
- When the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame. - - 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 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves.
- Saute the spices for a few seconds till they splutter.
- Then add the 1 cup tightly packed thinly sliced onions. Stir very well.
- Saute the onions on a low to medium flame. - - For a quick cooking of the onions, add a pinch of salt.
- Saute till the onions become golden. - Switch off the flame and take half of the fried onions in a plate.
- Add 1/2 tbsp finely chopped ginger, 1/2 tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
- Switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
- Then add 1/2 cup chopped tomatoes and saute for a minute.
- Next add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
- Mix the spice powders very well with the rest of the ingredients.
- Add the soaked and drained chana. - Mix the chana very well with the rest of the masala.
- Add 2.25 cups water. season with salt. - Pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
- When the pressure falls down on it's own, 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 3/4 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 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger to the chana gravy.
- Layer with all of the rice. - Next top with the fried onions.
- Then layer with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger.
- 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 flame. Give a resting time of 5 to 7 minutes.
- Later serve chole biryani with a raita, salad or biryani shorba.
Use good quality and aged basmati rice for long rice grains, I used India Gate basmati rice. Chana Pulao or Chole Pulao is an interesting recipe that combines plain steamed rice with a flavorfully spiced Chole Masala. Channa Pulao is a flavorful and a very simple dish. kabuli chana biryani recipe also known as chole biryani is a unique blend of rice and pulses. The healthy chole biryani is protein packed as kabuli chana are rich in protein. Rating I love to prepare one pot meal quite often. one thing i love about it is, kitchen turns less messy while i prepare one pot meal, especially this easy chana biryani. though named as biryani.
So that is going to wrap this up for this special food chana biryani recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
