Chana Biryani – Chickpeas Biryani

April 11, 2019 Rice Varieties  No comments

Its been a long time since I posted any biryani recipe here. This Chana Biryani or Chickpeas Biryani is an aromatic, protein packed biryani perfect to pack for lunch. It is a simple and easy recipe too. All u have to plan for is the soaking time of chana/chickpeas. My all time favourite is this humble Tomato Biryani. Since chana/chickpeas take a long time to cook, we have just have one extra step by cooking it separately first and then making the biryani. But that can be done simultaneously thus saving time. Check below to know how..

Now to the recipe..

 

Chana Biryani My Magic Pan

 

[Preparation Time-10 mins : Cooking Time- 30 mins : Soaking Time – overnight ]

Chana Biryani Ingredients:

  • Basmati Rice – 1 cup
  • Chana – 1/2 cup
  • Oil – 4 tbsp
  • Onion – 3
  • Salt – as needed
  • Chilli powder – 2 tsp
  • Chana Masala powder – 1 tsp

To grind into a smooth paste:

  • Tomato – 2 (small)
  • Green chillies – 2
  • Garlic – 4 cloves
  • Ginger – 1 inch piece
  • Coriander leaves – handful
  • Mint leaves – handful
  • Coconut – 2 tbsp (grated)

 

Chana Biryani My Magic Pan

 

Method:

  • Soak chana overnight. Rinse with fresh water and cook with a little salt for 3 whistles. Once pressure releases, strain the water (reserve it for cooking) and keep it aside. It should be 3/4th cooked.

  • Meanwhile heat a pressure pan with oil and saute sliced onions until golden brown. While the onions are browning take the ingredients mentioned under “to grind”.

  • Grind it into a smooth paste. Once the onions are browned add the paste and saute. Add salt, chilli powder and chana masala powder and mix.

  • Cook in low-medium flame until oil oozes out. Add the cooked chana and washed basmati rice. Give it a quick mix so that all the masala blends well.

  • Add 1 & 1/2 cups of water( use the reserved water from cooking chana) and mix well. Pressure cook for 1 whistle and simmer for 5-7 mins and switch off. Once the pressure releases fluff it with a fork.

 

Thats it! Aromatic Chana Biryani ready.

Serve hot with any raita of your choice.

 

Chana Biryani My Magic Pan

 

Tips:

  1. Cooking chana separately is an important step as it will not get cooked along with rice.
  2. U can use white or black chickpeas.
  3. Adding chana masala powder gives a unique flavour. Would recommend not to miss it. U can substitute with garam masala or biryani masala if not available.

 

Chana Biryani My Magic Pan

 

– By Sundari Nathan

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