Chole Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani. It's a great potluck or lunch box option for adults. This biryani is also known as chana masala biryani, Kabuli chana biryani, or chana biryani.
A classic biryani is made using basmati rice. This rice is thinner and longer than traditional rice.
Chickpea Biryani can be served with any kurma or also just serve this with a side of yogurt or raita.
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Ingredients required in this recipe are :
To cook rice
- Basmati rice/ Long Grain rice- 2 cups.
- Cardamom- 5 numbers.
- Cinnamon stick- 2-inch piece, thin.
- Fennel seeds- 1/2 teaspoon.
- Black pepper-1/2 teaspoon.
- Bay leaf- 1 number.
- Lemon juice- 2 teaspoons.
- Salt to taste.
- Water about 2 1/2 liters
For masala
- Chana / Chickpeas/Kadala- 2 cups, cooked in salt, and water.
- Ghee- 4-5 tablespoons.
- Ginger garlic -1 tablespoon, crushed.
- Green chilies- 2 numbers, sliced.
- Onion-2 large- sliced.
- Coriander leaves- few chopped.
- Turmeric powder- 1/4 teaspoon.
- Coriander powder- 1 teaspoon.
- Red chili powder- 1 teaspoon.
- Garam masala powder- 1/2 teaspoon.
- Tomato- 1 large,sliced.
- Water- 1/2 cup.
Other ingredients:
- Coriander leaves -chopped, few
- Mint leaves- chopped, few.
- Fried onion- as needed.
- Fried cashew nuts and raisins. - as needed.
Method of preparation :
- Wash the rice for 3 or 4 times until the water is clear. Soak the rice for 30 minutes. Drain and keep this aside.
- Heat a pan with 1 1/2 Tablespoon of ghee. Add crushed ginger and garlic and green chilies. Saute for a few seconds.
- Add in sliced onion and saute them it becomes translucent. Add salt to taste.
- Now add all the spice powders such as turmeric powder, coriander powder, red chili powder, and garam masala powder.
- Saute them until the raw smell of the spice powder goes.
- Add in sliced tomato and cook for few minutes.
- To this add cooked chana or chickpea and mix it well.
- Add little water and boil for 2 minutes until it becomes a thick gravy. Remove from heat and keep that aside.
- Boil enough water to cook the rice.
- Add in salt , lemon juice, and the whole spices to it. Add soaked and drained rice.
- Cook the rice until 80 % done. Drain the water and keep aside.
Assembling:
- Apply some ghee at the bottom of a heavy-bottomed pan.place 1/2 of the chickpea masala( at the bottom and spread it.
- Next put 1/2 of the cooked rice and spread this. Spread some ghee, 2, fried nuts, onions, raisins, coriander leaves, and mint leaves. Repeat this layering process for one more time. Cover it and seal tightly. Place a flat cast iron skillet/ Tawa on the stove. Then place the vessel for dum. ( Very low heat)Wait for 20 to 30 min... after 30 minutes open and mix lightly.
- Awesome biriyani is ready... Serve it with pickle, onion raita & Papad.
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