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Chana Biryani

Serves 3
75 mins
662 kcal
If comfort food had an elegant sibling, it would doubtless be Chana Biryani. This chana biryani recipe is a tangy fusion where chickpeas's earthy richness blends seamlessly with basmati rice's aromatic allure, brought to life with a symphony of warm, aromatic spices. It's a wholesome, hearty, and irresistibly flavorful dish. Picture tender chickpeas simmered in a robust, spicy masala made with caramelized onions, juicy tomatoes, and spices like turmeric, red chili, and garam masala. The magic deepens as this bold masala is layered with fluffy, fragrant basmati rice, fresh herbs such as mint and coriander, and a touch of saffron-infused milk for that luxurious finish. Dum-cooked to perfection, each bite offers fluffy rice and spiced chickpeas in perfect harmony. Serve the chana biryani alongside a cooling cucumber raita or a crisp green salad for a satisfying and impressive meal. Whether it's for a casual weeknight dinner or a show-stopping dish at your next gathering, Chana Biryani is your ultimate ticket to culinary stardom. One bite, and you'll understand why this plant-based masterpiece reigns supreme in the world of biryanis.

Ingredients required for Chana Biryani

  1. 1 cup basmati rice
  2. 1 cupdal and pulses-kabuli chana white chickpease
  3. 3 tbsp oil
  4. 1 tsp caraway seeds
  5. 2-3 green cardamom
  6. 1 black cardamom
  7. 1.5 inch cinnamon
  8. 1 tej patta
  9. 3 cloves
  10. 1 cup onion
  11. 1/2 tbsp ginger
  12. 1 cup tomato
  13. 1 cup coconut milk
  14. 1/2 cup mint leaves
  15. 1/2 cup coriander leaves
  16. 1 tsp coriander powder
  17. 1/2 tsp red chili powder
  18. 1/2 tsp turmeric powder
  19. 2-3 green chilli

Cooking steps for Chana Biryani

  1. 1
    Alright, biryani lovers, get ready to dive into a deliciously wholesome journey with Chana Biryani, the vegetarian biryani of your dreams. This Chana Biryani recipe is a flavor-packed medley of aromatic spices, tender chickpeas, and perfectly cooked basmati rice, layered and dum-cooked to perfection.
  2. 2
    Start by prepping your main ingredients—soak 1 cup of white chickpeas overnight, rinse them well, and set aside. At the same time, soak 1 heaping cup of basmati rice for 30 minutes, then strain. Next, boil 3 cups of water with green and black cardamoms, cinnamon, mace strands, tej patta, cloves, and a pinch of salt.
  3. 3
    Once it hits a rolling boil, add the soaked rice and cook until 75% done, leaving a slight bite. Strain the rice and keep it aside, ready for its biryani debut.
  4. 4
    Now, let's talk chana gravy. Heat oil and add shahi jeera, cardamoms, cinnamon, cloves, and tej patta until they splutter, and your kitchen smells like magic.
  5. 5
    Toss in thinly sliced onions, saut until golden (add a pinch of salt for speed), and set aside half for garnish.
  6. 6
    Add chopped ginger, garlic, and green chilies, saut ing until fragrant, then stir in tomatoes and turmeric, red chili, and coriander powders. Mix in the soaked chickpeas, coat them in the masala, and pour in 2.25 cups of water.
  7. 7
    Pressure cook for 18–20 minutes until the chickpeas are soft and melt-in-your-mouth tender.
  8. 8
    Stir in ¾ to 1 cup of thick coconut milk, adjust salt, and let that gravy simmer to perfection.
  9. 9
    While the chickpeas are cooking, soak saffron in warm water (or milk, your call). Then assemble your Chana Biryani, layer the chickpea gravy in a pot, add a generous layer of cooked rice, top with fried onions, and garnish with coriander, mint leaves, and ginger juliennes.
  10. 10
    Drizzle the saffron water over the top for that signature golden hue. Cover with a moist towel, seal the pot, and dum-cook it on low heat for 25–30 minutes.
  11. 11
    Let it rest for a few minutes before unveiling this aromatic beauty.
  12. 12
    Serve this recipe of Chana Biryani with a side of raita or salad, and watch as your guests (or your belly) return for seconds.

Shop Ingredients

Ginger (1/2 Tbsp)
15
1
29
1
22
1
13
1
Coriander Powder (1 Tsp)
37
1
69
1
32
1
35
1
Coriander Leaves (1/2 cup)
13
1
12
1
40
1
Tej Patta (1)
18
1
45
1
Red Chili Powder (1/2 Tsp)
540
1
290
1
100
1
Turmeric Powder (1/2 Tsp)
60
1
110
1
197
1
207
1
52
1
46
1
279
1
Green Cardamom (2-3)
272
1
55
1
235
1
139
1
138
1
294
1
197
1
150
1
262
1
262
1
Oil (3 Tbsp)
169
1
147
1
148
1
167
1
150
1
150
1
729
1
150
1
183
1
330
1
Onion (1 cup)
39
1
39
1
33
1
20
1
60
1
58
1
Coconut Milk (1 cup)
76
1
122
1
108
1
153
1
125
1
147
1
115
1
83
1
250
1
Cinnamon (1.5 inch)
27
1
32
1
Cloves (3)
58
1
37
1
46
1
118
1
100
1
91
1
101
1
202
1
180
1
Green Chilli (2-3)
14
1
Caraway Seeds (1 Tsp)
93
1
40
1
40
1
40
1
100
1
Basmati Rice (1 cup)
85
1
358
1
219
1
369
1
99
1
219
1
410
1
150
1
129
1
135
1
Tomato (1 cup)
15
1
17
1

FAQs

Is Chana Biryani suitable for vegans?

Absolutely! Chana Biryani is naturally vegan-friendly, especially when prepared with coconut milk instead of yogurt or cream. The creamy richness comes from thick coconut milk, and all the ingredients—spices, chickpeas, rice, and herbs—are entirely plant-based. Really it's a perfect option for those following a vegan diet while still enjoying the bold, satisfying flavors of biryani.

How can I make Chana Biryani spicier?

For those who enjoy a spicy biryani, there are several ways to turn up the warm hug. Add extra green chilies or increase the quantity of red chili powder in the recipe. For an additional fiery punch, sprinkle some crushed black pepper or freshly ground chili flakes while layering the biryani. You can also serve it with spicy chutneys or tangy pickles on the side to elevate the heat even further.

Can I prepare Chana Biryani in advance?

Yes, Chana Biryani can be partially prepared ahead of time. Prepare the chickpea masala and parboil the rice separately, then store them until it's time to assemble the chana biryani. Just before serving, layer the components and dum-cook the biryani to perfection. This approach allows the flavors to blend harmoniously during the final cooking process, delivering a vibrant and aromatic dish that feels freshly prepared.
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