Chana biryani | kabuli chana biryani recipe | chole biryani | vegetable chana biryani | sreelakshmi kitchen

Chana biryani | kabuli chana biryani recipe | chole biryani | vegetable chana biryani is with detailed step by step video and written recipe in english, hindi and tamil. It is known as काबुली चना  बिरयानी  in hindi language and சென்னா பிரியாணி in tamil language.

Chana biryani is a rice-based dish which can be prepared easily at home. It is a mixture of rice and pulses. This delicious dish is prepared in a pressure cooker. chana is also known as chole or kabuli chana.

In this kabuli chana biryani recipe, first, the chana is soaked in water for 6 to 8 hours and cooked in the pressure cooker. Then, the flavoured masala is prepared separately and later, the cooked chana is added to it along with the soaked rice. Then, chole biryani is pressure cooked for a few minutes. Thus, a delicious one-pot meal is ready to serve. This is a simple and easy recipe to make kabuli chana biryani.

This delicious healthy vegetable chana biryani is protein and fibre rich as it contains chana and vegetables. It is a flavourful one-pot meal which can be easily and quickly prepare at home. Here is the toothsome recipe of chole chana biryani.

Chana biryani video recipe is below

Kabuli chana biryani recipe

Serves: 4

Cooking time: 11-12 minutes

Ingredients

1 tbsp = 15 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

For soaking chana

  • Kabuli chana / chickpeas / काबुली चना / கொண்டைக் கடலை – ½ cup (1 cup= 300 ml)
  • Water / पानी / தண்ணீர் (for soaking) – ½ cup (1 cup= 300ml)

For pressure cooking channa

  • Water /  पानी / தண்ணீர்  – ¼ cup (1 cup = 300 ml)
  • Salt / नमक / உப்பு – required

For soaking rice

  • Basmati rice / बासमती चावल / பாசுமதி அரிசி – 1 cup (1 cup = 300 ml)
  • Water/ पानी / தண்ணீர் – 1 cup (1 cup = 300ml)

For biryani

  • Cooking oil / खाना पकाने का तेल / சமையல் எண்ணெய் – 2 tbsp
  • Bay leaves / तेज पत्ता / பிரியாணி இலை – 2
  • Cinnamon stick / दालचीनी / இலவங்கப்பட்டை – 3 inch
  • Cardamom / इलायची / ஏலக்காய் – 5
  • Cloves / लौंग / கிராம்பு – 5
  • Cashew nuts / काजू / முந்திரி பருப்பு – 6
  • Cumin seeds / जीरा / சீரகம் – 1 tsp
  • Fennel seeds / सौंफ के बीज / பெருஞ்சீரகம்  – 1 tsp
  • Star anise / चक्र फूल / அண்ணாச்சி பூ – 2
  • Green chillies / हरी मिर्च / பச்சை மிளகாய் – 2 (large size)
  • Poppy seeds /  (Khus khus) / खस खस / கசகசா  – ¼ tsp
  • Ginger garlic paste / अदरक लहसुन पेस्ट / இஞ்சி பூண்டு பேஸ்ட் – 1 tsp
  • Onions / प्याज / வெங்காயம் – 4 (small size)
  • Tomatoes टमाटर / தக்காளி – 3 (small size)
  • Potatoes / आलू / உருளைக்கிழங்கு –1 big size (cut in cubes)
  • Garam masala powder / गरम मसाला पाउडर / கரம் மசாலா பொடி  – 1 ¾ tsp
  • Coriander powder / धनिया पाउडर / கொத்தமல்லி தூள் – ½ tsp
  • Red chilli powder (Kashmiri) / लाल मिर्च पाउडर / சிவப்பு மிளகாய் தூள்  – 1 ½  tsp
  • Salt / नमक / உப்பு – required (for vegetables)
  • Coconut / नारियल / தேங்காய் (grated) – 1 ½ tbsp
  • Water / पानी / தண்ணீர் (for cooking biryani) – 1 ¼ cup (1 cup = 300ml)
  • Lemon /  नींबू का रस / எலுமிச்சை – ½ (small size)
  • Ghee /  घी / நெய்  – ½ tsp
  • Mint leaves / पुदीने की पत्तियां / புதினா இலைகள்  – few

Method

For soaking chana

  1. Soak the channa for 6-8 hours or over night.

For pressure cooking chana

  1. Add water (1/4 cup) to the chana.
  2. Then, add required salt to it and mix it well.
  3. Pressure cook the chana for 4 minutes at high flame (5 whistles in the cooker I have used). Cooked chana is ready.

For soaking rice

  1. Rinse the basmati rice well.
  2. Soak the rice in water (1 cup) for 20 minutes and drain the water.

For biryani

  1. Add cooking oil to the pressure cooker.
  2. Add bay leaves, cinnamon stick, cardamom, cloves, Cashewnuts, cumin seeds, fennel seeds, star anise and green chillies to it.
  3. Sauté for 30 seconds at medium flame.
  4. Add poppy seeds and ginger garlic paste to it. Sauté for few seconds.
  5. Add onions to it and sauté for few seconds until it becomes transparent.
  6. Add tomatoes ,potatoes, garam masala powder, coriander powder, red chilli powder and salt (required) to it.
  7. Sauté until tomatoes are becomes juicy and soft at medium flame).
  8. Add cooked chana, drained rice, coconut (grated), water (1 ¼ cup) and lemon to it. Mix it well.
  9. Add ghee and mint leaves to it.
  10.  Pressure cook for 6 minutes at high flame (2 whistles in the pressure cook in which I have cooked). Enjoy chana biryani.

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