Chana Biryani
Step into the vibrant world of Indian cuisine with our tantalizing Chana Biryani recipe! Bursting with flavors and fragrances, this dish is a celebration on your taste buds. Imagine tender chickpeas dancing with aromatic spices, nestled within a bed of perfectly cooked rice.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Basmati Rice (soaked for 30 minutes)
- 400 g Chickpeas (Chana, cooked and drained)
- 3 tbsp Oil
- 2 Onions (thinly sliced)
- 2 Tomatoes (chopped)
- 1 Green Chilli (finely chopped)
- 1 tbsp Ginger Garlic Paste
- 1 tsp Cumin Seeds
- 1 Cinnamon Stick
- 4 Cloves
- 4 Cardamom Pods
- 1 Bay Leaf
- 1 tsp Salt (to taste)
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- Coriander (chopped)
- 500 ml Water
Instructions
- 1
Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until aromatic.
- 2
Add sliced onions and sauté until golden brown.
- 3
Stir in ginger-garlic paste and green chilli. Cook for 1-2 minutes until the raw smell disappears.
- 4
Add chopped tomatoes and cook until they soften and the oil starts to separate.
- 5
Add turmeric powder, red chilli powder, and salt. Mix well.
- 6
Add cooked chickpeas (chana) and mix with the masala. Cook for 5-7 minutes, stirring occasionally.
- 7
Meanwhile, in a separate pot, bring water to a boil. Add soaked and drained basmati rice along with salt. Cook until the rice is 70% done. Drain the rice.
- 8
In a large heavy-bottomed pan, layer half of the partially cooked rice followed by half of the chickpea masala. Repeat the layers.
- 9
Sprinkle garam masala and chopped coriander leaves on top.
- 10
Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and aromatic.
- 11
Once cooked, gently mix the layers together, ensuring not to break the rice grains.
- 12
Serve hot with raita or cucumber salad.