Kabuli Chana Biryani Recipe

Cooking Directions

• STEP 1.Soak the basmati rice in water for 30 minutes, then drain and set aside.
• STEP 2.In a large pot, heat oil and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add soaked and drained chickpeas, along with salt and water. Cover and cook until the chickpeas are tender.
• STEP 6.In a separate pot, bring water to a boil and add soaked and drained rice. Cook until the rice is 70% cooked, then drain.
• STEP 7.Layer the partially cooked rice over the chickpea mixture in the pot. Sprinkle saffron-infused milk and fried onions on top.
• STEP 8.Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, until the rice is fully cooked and flavors are well combined.
• STEP 9.Gently fluff the biryani with a fork before serving. Serve hot with raita or yogurt.

Cooking Tips

• Soaking the rice helps in achieving long and fluffy grains.
• You can add vegetables like carrots, peas, or bell peppers to make it a vegetable biryani.
• For a richer flavor, you can add a spoonful of ghee while layering the rice.
• To enhance the aroma, you can add a few drops of rose water or kewra water while cooking the rice.
• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover biryani in an airtight container in the refrigerator.
• Reheat the biryani in a microwave or on the stovetop before serving.
• Serve the biryani hot with raita or yogurt on the side.