Easiest Way to Make Homemade Chana Biryani

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chana biryani. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chana biryani recipe a quick one pot meal perfect for lunch box or for a meal. You can pair it up with raita and its a perfect combo for lunch. 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 is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chana Biryani is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook chana biryani using 36 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Chana Biryani:

1. Take for chana gravy:
2. Get 2-3 tablespoon oil
3. Get 1 teaspoon caraway seeds (shah jeera)
4. Make ready 2-3 green cardamoms
5. Prepare 1 black cardamom
6. Prepare 1.5 inch cinnamon
7. Prepare 1 tej patta (indian bay leaf)
8. Prepare 2-3 cloves
9. Make ready 2 large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions
10. Prepare 1 large tomato or 100 grams tomatoes or ½ cup chopped tomatoes
11. Get 5 grams ginger or 1 inch ginger or ½ tablespoon finely chopped ginger
12. Make ready 5 gram garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic
13. Take 2-3 green chilies, slit or sliced diagonally
14. Prepare 3/4-1 cup coconut milk or 200 to 250 ml coconut milk
15. Prepare 1/2 teaspoon turmeric powder
16. Take 1/2 teaspoon red chilli powder
17. Make ready 1 teaspoon coriander powder(ground coriander)
18. Prepare 1 cup white chickpeas (chole or chana) or 200 grams chana, soaked overnight in enough water
19. Take 2.25 cup water for pressure cooking chana gravy
20. Make ready salt as required
21. Get for rice:
22. Take 200 grams basmati rice or 1 cup heaped basmati rice
23. Prepare 3 cups water for cooking rice
24. Get 2-3 green cardamoms
25. Get 1 black cardamom
26. Take 1-1.5 inch cinnamon (dalchini)
27. Make ready 2-3 single strands of mace
28. Make ready 1 tej patta (indian bay leaf)
29. Get 3 cloves
30. Prepare 1/2 teaspoon salt or add as required
31. Make ready for layering biryani:
32. Prepare 10 grams mint leaves or ½ cup chopped mint leaves
33. Prepare 10 grams coriander leaves or ½ cup chopped coriander leaves
34. Get 2 teaspoon ginger julienne
35. Take 1 tablespoon warm water + 1 pinch of saffron strands
36. Take 1-2 teaspoon kewra water or rose water

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. Its been a long time since I posted any biryani recipe here. This Chana Biryani or Chickpeas Biryani is an aromatic.

Instructions to make Chana Biryani:

1. 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.
2. Soak 1 cup heaped basmati rice in enough water for 30 minutes. Later strain the rice and keep aside.
3. 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.
4. Add 1/2 tsp salt or as required. - - Bring the water to a rolling boil on a high flame.
5. Then add the strained rice.
6. Cook the rice grains on the high flame.
7. 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.
8. Making chana gravy for biryani: So when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
9. 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.
10. Saute the spices for a few seconds till they splutter.
11. Then add the 1 cup tightly packed thinly sliced onions. Stir very well.
12. Saute the onions on a low to medium flame. - - For a quick cooking of the onions, add a pinch of salt.
13. Saute till the onions become golden. - Switch off the flame and take half of the fried onions in a plate.
14. Add 1/2 tbsp finely chopped ginger, 1/2 tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
15. Switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
16. Then add 1/2 cup chopped tomatoes and saute for a minute.
17. Next add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
18. Mix the spice powders very well with the rest of the ingredients.
19. Add the soaked and drained chana. - Mix the chana very well with the rest of the masala.
20. Add 2.25 cups water. season with salt. - Pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
21. When the pressure falls down on it's own, remove the lid and check the chickpeas. They should be cooked well and softened.
22. 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.
23. 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.
24. 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.
25. 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.
26. Layer with all of the rice. - Next top with the fried onions.
27. Then layer with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger.
28. Sprinkle the saffron dissolved water evenly.
29. Now place a moist kitchen towel on the pressure cooker. - Place a tight lid. Keep the cooker on a heated tawa/griddle.
30. Dum cook the biryani for 25 to 30 minutes on a low flame. Give a resting time of 5 to 7 minutes.
31. Later serve chole biryani with a raita, salad or biryani shorba.

Its been a long time since I posted any biryani recipe here. This Chana Biryani or Chickpeas Biryani is an aromatic. 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.

So that is going to wrap it up with this exceptional food chana biryani recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!