Kabuli Chana Biryani | Chickpea Biryani | Chana Biryani

Instant Pot Chana Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani. It’s a one-pot dish made in the Pressure Cooker in less than 30 minutes. Also known as Chole biryani, Kabuli chana biryani or Chana biryani.

The high vitamin, mineral, and fibre content of chana may have numerous health benefits, including improving digestion, lowering disease risk, and aiding in weight management. Furthermore, this legume is high in protein, making it an excellent vegetarian or vegan alternative to meat.

Benefits of Chickpeas

• Packed with nutrients. Chickpeas boast an impressive nutritional profile.
• May keep you feeling full.
• Rich in plant protein.
• May help you manage your weight.
• May support blood sugar regulation.
• May benefit digestion.
• May protect against certain chronic diseases.
• May promote brain health.

Daily consumption of around 3/4 cup of chickpeas helps to decrease LDL cholesterol and total cholesterol triglycerides.

In busy morning time we can prepare this recipe, the only thing is we have to soak chana in the previous night. We can make this recipe with simple store-bought biryani masala powder also.

This Chickpea Biryani recipe has evolved to use my favourite kitchen appliance the instant pot. Here is an easy recipe that is versatile and can be adapted to suit your taste preference. Serve it with pickles, diced red onions, fresh onions, and cooling raita.

Watch chana biryani recipe video.

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Kabuli Chana Biryani | Chickpea Biryani | Chana Biryani

Author: Sasi Cuisine: South Indian Courses: Rice, Vegetarian Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 10 min Cook Time 25 min Total Time 35 mins

Servings: 3

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Rae rice
• ¹⁄₂ cup cooked chana
• 1 Big onion (1 cup sliced)
• 2 Tomato (1 cup chopped)
• ¹⁄₂ tablespoon Ginger garlic paste
• ¹⁄₄ cup Chopped mint leaves
• ¹⁄₄ cup Chopped coriander leaves
• 1 Green chilli
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 2 cups Water
• 1.5 teaspoon Salt
• ¹⁄₂ teaspoon Lemon extract
• 2 tablespoons Oil
• 1 teaspoon Ghee
• 1 Cinnammon stick
• 1 Cardamom
• 2 Cloves
• 1 Bay leaf

Instructions

1. Take raw rice, wash twice and soak for 5 minutes.

   

2. Take chana and soak it for 4-5 hors then pressure cook in medium flame for 3-4 whistles to make soft chana.

   

3. Heat a pressure cooker add oil and ghee.

   

4. Add bay leaf, cinnamon stick, cloves and cardamom.

   

5. Add finely sliced onion sauté until it turns soft golden colour.

   

6. Add ginger garlic paste.

   

7. Add slitted green chillies and sauté until raw smell leaves.

   

8. Add chopped tomatoes.

   

9. Add chopped coriander leaves and mint leaves.

   

10. Add salt to this masala.

    

11. Sauté in medium flame until tomato get mushy.

    

12. Add red chilli powder and coriander powder sauté well until raw smell goes off.

    

13. Add garam masala powder. Sauté for a minute.

    

14. Use boiled chana water to make biryani.

    

15. Add required water (rice: water ratio is 1:2).

    

16. Add boiled chana.

    

17. Add salt to the biryani and mix well.

    

18. Allow to boil.

    

19. Add pre-soaked raw rice without any water mix well.

    

20. Add lemon extract.

    

21. Pressure cooks in medium flame for 1 whistle.

    

22. Allow to settle the pressure naturally, open the cooker’s lid.

    

23. Add little ghee on top of it.

    

24. Garnish with chopped mint leaves and coriander leaves.

    

25. Delicious and quick chana biryani is ready for serving.

    

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