Chana Biryani Recipe (2024)

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Published: Jan 11, 2010 | Last Updated On: Feb 13, 2022 by Sharmilee J

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Chana Biryani is flavourful, spicy biryani made by cooking chana with masala & basmati rice. Chana Biryani is a definite try at home when you wish to make delightful tasty biryani with the ingredients you have at home. How to make Chana Biryani is explained in this post with step by step pictures.Pin

Chana biryani recipe a quick one pot meal perfect for lunch box or for a meal.You can pair it up with raita and its a perfect combo for lunch.

This flavourful channa biriyani is filling for a meal and rich in protein and fiber. I was happy to see each grain of rice separated the way I wanted…….This is going to be my keeper for biriyani so I measured everything accurate and here goes the recipe from my kitchen…You can pair it with carrot raita or onion raita.

Chana biryani recipea quick one pot meal perfect for lunch box or for a meal.You can pair it up with raita and its a perfect combo for lunch.

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Table of Contents

1📖 Recipe Card

2Chana Biryani

3How to make Chana Biryani

📖 Recipe Card

Print Recipe Pin Recipe

Chana Biryani

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings2 people

AuthorSharmilee J

Ingredients

1 cup basmati rice
1/2 cup white chana
1 big onion chopped lengthwise
1 teaspoon ginger garlic paste
1/2 teaspoon garam masala powder
1/4 cup coconut milk
1 and 3/4 cups water
2 teaspoon ghee

To temper:

1 tablespoon oil
1/2 inch cinnamon
1 no cloves
1 small bay leaf
1 no cardamom

To grind:

2 tablespoon coriander leaves
2 tablespoon mint leaves
5 nos small onion
4 nos garlic
1 big sized tomato
1 no green chilli
2 tablespoon coconut

Instructions

In a mixer add the ingredients listed under 'to grind' and grind to a fine paste. Soak channa in water overnight(atleast for 6-7 hours).
Next day pressure cook it for 5 whistles and set aside.
Rinse basmati rice, and keep soaked in water for 15-20mins.
Heat oil in a pressure cooker add items listed under 'to temper'. Then add onions , ginger garlic paste and saute till golden brown. Then add the masala paste along with garam masala powder.
Fry till raw smell leaves.Add salt, garam masala powder and give a quick stir.
Then add cooked channa, basmati rice and mix well till masala is blended well.
Then add coconut milk, water and pressure cook for 3 whistles.
Once pressure releases add ghee and fluff it carefully with a fork.
Serve Chana Biryani hot with onion / carrot raita!

Video

Notes

Channa takes time to cook(I usually leave it for 6 whistles) so I precooked for 4 whistles till 3/4th done then added it to the rice and gave 2 whistles.This way it is too soft perfect for biryani.
You can also use black channa or any bean variety for making this biryani.
Goes well even with plain raita.

Nutrition Facts

Chana Biryani

Amount Per Serving (150 g)

Calories 683Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 13mg4%

Sodium 26mg1%

Potassium 242mg7%

Carbohydrates 106g35%

Fiber 14g58%

Sugar 2g2%

Protein 15g30%

Vitamin A 248IU5%

Vitamin C 3mg4%

Calcium 143mg14%

Iron 4mg22%

How to make Chana Biryani

In a mixer add the ingredients listed under ‘to grind’ and grind to a fine paste.Soak channa in water overnight(atleast for 6-7 hours). Next day pressure cook it for 5 whistles and set aside.
Pin
Rinse basmati rice, and keep soaked in water for 15-20mins. Heat oil in a pressure cooker add items listed under ‘to temper’. Then add onions , ginger garlic paste and saute till golden brown. Then add the masala paste along with garam masala powder.
Pin
Fry till raw smell leaves.Add salt, garam masala powder and give a quick stir. Then add cooked channa, basmati rice and mix well till masala is blended well.Pin
Then add coconut milk, water and pressure cook for 3 whistles. Once pressure releases add ghee and fluff it carefully with a fork.Pin

Serve hot with onion / carrot raita!
Pin
Tasty flavorful chana biryani ready to be served!
Pin

Reader Interactions

Comments

Sailaja Damodaran
January 11, 2010 at 2:58 am

High in protein…nice one
Reply
Pari
January 11, 2010 at 3:12 am

Hi Sharmilee, very healthy version. The black chana is more healthier than the kabuli chana, surely looks like a keeper.
Reply
Nithya
January 11, 2010 at 3:33 am

Looks tempting 🙂 yumm and healthy
Reply
jayasree
January 11, 2010 at 4:57 am

Tempting clicks..I have this in my drafts. Your post reminded me of it.
Reply
Shri
January 11, 2010 at 5:04 am

Looks very tempting, Sharmilee!
Reply
RAKS KITCHEN
January 11, 2010 at 6:55 am

I too had an eye on mahima's channa pulav,with black channa it looking very nice,I will try in future for sure!
Reply
Priya
January 11, 2010 at 9:09 am

Yummm!!channa briyani looks tremendous..such a protien packed rice dish..
Reply
Dershana
January 11, 2010 at 10:27 am

sounds like an easy one-pot lunch option!skip the salt the next time you cook channa and then you wont need to pressure cook it for 9 whistles 🙂
Reply
Sharmilee! :)
January 11, 2010 at 11:48 am

@Dershana : Thanks for ur tip, will try it out next time! 🙂
Reply
Shama Nagarajan
January 11, 2010 at 1:08 pm

yummy biriyani…i make it as channa rice…love to have channa with this flavour
Reply
Priya
January 11, 2010 at 3:09 pm

channa pulao luks yum..wish to try it sometime
Reply
Mahimaa's kitchen
January 11, 2010 at 6:58 pm

thanks for trying sharmi.. needless to say, lovely click.
Reply
Gulmohar
January 11, 2010 at 7:01 pm

Awesome biryani…wholesome meal 🙂
Reply
Cham
January 11, 2010 at 7:51 pm

Appapa unga pic makes me hungry! Gorgeous!
Reply
Balakrishna Saraswathy
January 12, 2010 at 1:29 pm

oh looks so yummy my friend..thanks for visiting my blog..u got a selective recipes:)do join as a follower too:)
Reply
Asha
January 12, 2010 at 1:31 pm

LOVE LOVE black chana in any dish, rice looks fab.
See Also
10 Delicious Pakistani Ramadan Recipes You Should Try
Reply
Anshika
January 12, 2010 at 4:34 pm

Wow!! The biryani looks so tempting. I never thought of using chickpeas with rice. great !!
Reply
Nostalgia
January 12, 2010 at 4:53 pm

Lovely.. the pictures are great and I am sure the rice tastes even better.
Reply
Shella
January 12, 2010 at 5:27 pm

Have never thought of chana in a biriyani!! Will try for sure. Happy New Year
Reply
Rachana Kothari
January 12, 2010 at 8:06 pm

My first time here…the channa biryani looks delectable:) and after seeing your masala chai, i cant stop myself to make one for me now:)
Cheers and Do visit,
Rachana
rachanakothari.blogspot.com
Reply
Usha
January 12, 2010 at 8:51 pm

Inviting biryani ! Lovely pictures Sharmilee ! Thanks for the visit and the comment, will keep your ideas on the header in mind and will try and incorporate the next time I am working on my header 🙂
Reply
Tina
January 13, 2010 at 7:42 am

Healthy and different biriyani….
Reply
Rohini
January 14, 2010 at 8:41 am

Yummy biryani.. Was actually searching for this recipe for quite sometime.. Thanks!!
Reply
Anu
September 28, 2011 at 6:59 am

The way of presentation makes my mouth watering.
It's highly protein food. I will be trying it shortly.
Reply
merlyn
August 11, 2012 at 3:13 pm

Awesome Awesome Awesome Awesome Awesome Awesome…. i jus hav no words to say how goooooooooooooooooooooooood it was….
i made it for dinner n made aloo raita!!
my hubby jus fell in love wid d dish…
thank u sharmi!!
Reply
Nandini
February 26, 2013 at 6:05 pm

I tried your channa biryani recipe and it was awesome! I added some veggies along with channa. Thanks for the recipe!
-Nandini
Reply
aruniya theva
January 25, 2014 at 6:22 pm

Nice recipe it's very tasty
Reply
Harsha
January 29, 2014 at 5:13 pm

worked out well. Yummy lunch
A must try
Reply
Mummyjiskitchen
February 03, 2014 at 6:56 pm

Amazing and creative recipe. Awesome clicks.
Reply
MADHURI
June 16, 2014 at 12:58 pm

mmm… mouth watering! awesome pics 🙂 🙂
Reply
abinaya
June 27, 2014 at 6:26 pm

Can we do this without adding mint leaves
Reply
- SHARMILEE J
  June 28, 2014 at 7:51 am
  
  Yes you can skip that but the falvour will surely differ
  Reply
lil chef in me
August 18, 2014 at 12:35 pm

Gonna mke it for tonyts dinner…is it ok to exclude coconut milk n add grated coconut instead?
Reply
- SHARMILEE J
  August 18, 2014 at 4:02 pm
  
  Sorry I just saw ur msg….Adding coconut may change the flavour slightly but sure worth a try
  Reply
lil chef in me
August 19, 2014 at 8:16 am

i added coconut chutney to it n it tastes yummy…lil on d wet side…bt yummmmmmm…thnk u soo mch
Reply
sakthi priya
December 08, 2014 at 4:21 pm

How much water and coconut milk to add for 1cup of rice .I don't know please tel me .
Reply
- SHARMILEE J
  December 09, 2014 at 2:01 pm
  
  Please check the ingredients list…….
  Reply
Daf
October 26, 2015 at 2:51 am

Came out very well..thanks
Reply
VandhanaArul
October 28, 2015 at 9:27 pm

Hai, can I exclude cocunut milk?? Have any substitute for that??.. After seeing ur recipe I am tempted to do,but no cocunut in home. Pls suggest
Reply
- SHARMILEE J
  October 29, 2015 at 7:26 am
  
  You can skip that and add water instead….It will taste good only
  Reply
Anusha Madhavan
March 02, 2016 at 1:42 am

Hi Sharmi,
Is it okay to replace the small onions (To Grind) with big onion?
If so, can I use a quarter of a big onion in place of 5 small onions you have mentioned?
I plan to make this using electric rice cooker instead of pressure cooker. In that case can I use completely cooked channa?
Have been following your blog for atleast 5 years now & have tried several recipes successfully !
Thank you !
Reply
- SHARMILEE J
  March 04, 2016 at 2:37 pm
  
  Yes you can substitute with big onion..Yes cook chana and then add
  Reply
Meeeeee
March 16, 2016 at 4:33 am

Tried this biriyani today.. Super yummyyyy 🙂 We just loved it..
Reply
Unknown
June 09, 2016 at 4:43 am

Hey Sharmi..Greetings!
I made this channa biriyani today..exactly lik how u mentioned the method & quantity…i made no twists..
It came out brilliant!!!! Everyone loved it..! credits to you:)..
Keep rocking..
Bharathi
Reply
Meenu
July 11, 2016 at 2:45 am

Hi… can we cook rice, chana together along with masala
In a pressure cooker… to save morning time ?
Reply
Suja
October 11, 2017 at 8:34 am

Awesome recipe !! Loved the flavour ! Keep up the good work, Sharmi 🙂
Reply
Geetha
October 17, 2019 at 9:09 pm

Hai sharmilee mam ur cooking method and measurement is very useful . More times I am prepare ur recpies
Reply

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FAQs

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Biryani necessitates using premium ingredients such as ghee, curd, saffron, powdered and whole spices, vegetables or meat, and so on. Using fresh ginger and garlic paste instead of store-bought, for example, makes a massive difference in the final flavour of the dish!

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Cumin Seeds: This aromatic spice is an indispensable component of Biryani masala. The antioxidant and anti-inflammatory properties of cumin seeds make them advantageous for overall digestive health.

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Biryani is known for its aroma and flavor. Fresh herbs, saffron, and basmati rice give it a sweet-floral aroma that hits the nose before you taste it. Whole garam masala, fried onions, and marinated meat provide warmth and subtle heat to the dish. Overall, it tastes like a savory, spiced rice pilaf.

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Kewra jal is integral part of biryani. After layering the biryani with rice and gravies, kewra jal is sprinkled over layering along with fried onions and finely chopped coriander. Then biryani is steamed(dum) as a final step. It leaves fine aroma which adds on temptation.

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The reason that restaurants have ultra-flavourful biryani is that they flavour even the water for cooking the rice, with whole spices and other ingredients. Also, make sure to fully season and taste the water, to check for salt.

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Biryani can be high in calories, fat and sodium due to oils, butter, and meat. Additionally, it often includes added sugars and refined carbohydrates. Consuming these types of foods in large quantities can contribute to weight gain.

Which oil is best for biryani? ›

Whether its Hyderabadi or Lucknowi the non-sticky grain structure, makes the best of every biryani. Fortune Sunflower Oil is a light, healthy and nutritious cooking oil. Being rich in vitamins and consisting mainly of polyunsaturated fatty acids, it makes food easy to digest.

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Cook rice in boiling water which is infused with cinnamon sticks, cloves, star anise, nutmeg, fennel seeds and a squeeze of lemon. This adds fragrance to the biryani rice.

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For achieving the best flavor out of every ingredient, add a potli of whole spices while boiling rice and add some lime juice midway through the process. It will add freshness to the rice and will also make sure that or doesn't overcook.

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What is the unique in biryani? ›

Biryani contains more gravy (or yakhni), and is often cooked longer, leaving the meat (and vegetables, if present) more tender, and the rice more flavoured. Biryani is also cooked with additional dressings and often would have a light layer of scorched rice at the bottom.

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Yogurt is a mixture of lactic acid, fat, enzymes, and proteins, all of which work in concert to tenderize the meat and imbue it with flavor.

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Chana Biryani Recipe (2024)

📖 Recipe Card

Chana Biryani

Ingredients

To temper:

To grind:

Instructions

Video

Notes

How to make Chana Biryani

Reader Interactions

Comments

Leave a Reply

FAQs

What is the secret ingredient for biryani? ›

Which oil is best for biryani? ›

References