Kabuli Chana Biryani Recipe

Kabuli Chana Biryani is a flavorful and aromatic rice dish made with chickpeas, basmati rice, and a blend of spices. This vegetarian biryani is packed with protein and is a perfect one-pot meal for lunch or dinner. The chickpeas add a hearty texture to the biryani, while the spices infuse the rice with a delicious and fragrant taste. Serve this biryani with raita or yogurt for a complete and satisfying meal.

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59minstotal
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Kabuli Chana Biryani
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Ingredients for Kabuli Chana Biryani Recipe

  • 0.17 cup Basmati Rice
  • 0.17 cup Kabuli Chana, Soaked Overnight
  • 0.33 Onions, Thinly Sliced
  • 0.33 Tomatoes, Chopped
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Garam Masala
  • 0.67 cup Water
  • 0.67 tablespoon Oil
  • 3/4 Le Spices
  • 0.33 pinch A Saffron Soaked In Tablespoons Of Warm Milk
  • as needed Fried Onions For Garnish
  • As required Salt To Taste

Directions: 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.
Nutrition
value
382
calories per serving
5 g Fat11 g Protein71 g Carbs9 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    11g
  • Carbs
    71g
  • Fiber
    9g

MacroNutrients

  • Carbs
    71g
  • Protein
    11g
  • Fiber
    9g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    81mg
  • Iron
    6mg
  • Vitamin A
    455mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    68mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    2mg
  • Phosphorus
    204mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp