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Chana Biryani

Chana Biryani


  • Basmati Rice - 1 cup
  • Chickpeas (White or Black or Green) - 1/2 cup
  • Onion - 1
  • Green Chillies - 2
  • Ginger - 1" piece
  • Garlic cloves - 5
  • Tomatoes - 2 (crushed)
  • Oil and/or ghee - 2 tbsp
  • Whole garam masala - 1" piece cinnamon, 2 cloves, 1 bay leaf, 1 tsp of fennel seeds)
  • Biryani Masala (home made or any brand) - 1 tblsp (If you do not have biryani masala, add 1/4 tsp of turmeric Powder, 1 tsp red chilly powder and 1 tsp Garam masala powder)
  • Mint leaves (Pudhina) - 1/2 cup
  • Coriander leaves (Cilantro) - 1/2 cup (chopped)
  • Lemon Juice - 1-2 tsp (add as needed)
  • Salt - as needed 


  • Wash and soak the chickpeas overnight or for at least 6 hours. You can skip the above steps by using canned chickpeas.
  • Wash and soak the basmati rice. Let the rice keep soaking while you get the other things done.
  • Coarsely grind the following ingredients in a blender or mixie - onion, green chillies, ginger, garlic, mint leaves and whole garam masala.
  • Heat the ghee in a pressure cooker. Add the above ground paste. Saute for 5 minutes.
  • Add the biryani masala and fry for a minute.
  • Next add the tomatoes and cook till the masala comes together.
  • Add 1 3/4 cups of water and bring it to a boil. To make the biryani more rich, add 3/4 cup of coconut milk and 1 cup of water instead of full water.
  • Add the soaked chickpeas, salt as needed, lemon juice and cilantro. Finally, drain the soaking rice and add to the boiling water.
  • Close the cooker, put the pressure and reduce the flame. Cook on low heat for 15 minutes and switch off.
  • Once the pressure is released, fluff the rice with a fork. Chana Biryani is ready to serve. Serve with any raita or gravies like ennai kathirikai, paneer butter masala, soya fry, egg kurma etc.