Chickpea (Chana) Biriyani

Chickpea (Chana) Biriyani -

The first time my mum made this biriyani, I was a little skeptical as to how it would turn out (blame it on my lack of culinary skills at that point). But years later, when I became interested in cooking, this was one of the first recipes I learnt from her. Simply because, it is helluva easy.

A one pot meal or a pressure cooker hack (as Mr.RK at named it), this is such an easy recipe that anyone can replicate. Perfect when you have vegetarian guests over; team it up with a raita of choice and some pickles and you have a wonderful meal ready in less than 30 minutes.



1. Chickpeas – 1 cup (soak in hot water for at least 1-2 hours)
2. Basmati/long grained rice (you can use regular rice too) – 2 cups
3. Ghee – 2 tbsp
4. Vegetable oil – 2 tbsp
5. Clove – 3
6. Bay leaf – 1
7. Cinnamon – ½ inch bark
8. Cardamom – 4
9. Red onion – 2 medium, finely sliced
10. Green chilli – 2-3 (depends on the heat of the chilli)
11. Ripe red tomato – 2, deseeded, finely sliced
12. Turmeric powder – ½ tsp
13. Red chilli powder – 1 tsp
14. Salt – to season
15. Coriander leaves – ½ cup, finely chopped


Soak and wash the rice, drain and keep aside. Heat ghee and oil in a pressure cooker and add the whole spices (5-8). Add sliced onions after 30 seconds and sauté till the onions turn light brown. Add the slit green chillies.

Add tomatoes, turmeric powder, red chilli powder and sauté for 2 minutes on low flame. Also add coriander leaves.

Add rice and fry on low flame for 2-3 minutes.

Add the chickpeas (chana) and mix thoroughly to combine. Add 3 cups water (if using regular rice, ratio of rice to water is 2:4), season with salt and mix well; close the lid and cook for just one whistle.

Cool and open for hot, yummy biriyani. Serve with raita of choice.


Note – You can cook this dish in any deep-bottomed pan. After adding all the ingredients, close the lid and cook on medium heat till all the water is absorbed and the rice is cooked well.


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