Last Updated on September 23, 2023 by Amanda P. Brown
Chana Biryani is a flavorful Indian rice dish that combines fragrant basmati rice with tender chickpeas, aromatic spices, and herbs. The combination of spices and the lusciousness of chickpeas offers a delectable vegetarian dish. Dive into the recipe below to experience this delightful culinary journey.
Chana Biryani is a distinctive fusion that unites fragrant basmati rice and wholesome chickpeas. Traditionally, it celebrates vegetarian flavors with zest. Pieces weave a captivating aroma, while the taste harmonizes robustness and subtlety. It is a filling main meal at gatherings and provides a robust and flavorful experience.
Cuisine: Pakistani, Indian
Keywords: Chana Biryani
Recipe Yield: 4- 5
Calories: 1 serving (467g) = 468
Preparation Time: 45M
Cooking Time: 30M
Total Time: 1.30 H
- Rice Basmati: 1.5 cups (soaked for 30 minutes)
- Chana (Chickpeas): 1 cup (soaked overnight)
- Onion: 1 large, thinly sliced
- Tomato: 1 medium, chopped
- Ginger-Garlic Paste: 1 tsp
- Fresh Mint Leaves: 2 tsp, chopped
- Fresh Coriander Leaves: 2 tsp, chopped
- Green Chilies: 1-2, slit
- Coriander Powder: 1 tsp
- Turmeric Powder: 1/4 tsp
- Garam Masala Powder: 1/2 tsp
- Cumin Seeds: 1 tsp
- Saffron Strands: 1 pinch (soaked in 1 tbsp. of warm milk)
- Ghee: 2 tbsp.
- Fried Onions: 2 tbsp.
- Salt: to taste
- Pressure cook soaked chana with water, salt, and tea bags till tender.
- Boil water in a pot. Then add soaked rice with spices .Cook 70-80% done, then drain.
- Heat oil, splutter cumin seeds, and sauté onions till golden.
- Include tomatoes, green chilies, ginger-garlic paste, and spices. Mix in cooked chana, herbs, and yogurt.
- Layer chana masala and rice in a pot. Drizzle saffron milk, ghee, herbs, fried onions.
- Cook on low heat, covered, for 25-30 mins on Tawa or in oven.
- Moderately combine layers, and then serve hot with raita.
How to Serve?:
- To serve Chana Biryani, moderately mix the layers for even flavors. Plate portions garnished with mint, coriander, and fried onions. Serve hot with raita or yogurt. Enjoy the aromatic blend of spiced chickpeas and fragrant rice.
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