Chana Biryani Recipe- Authentic Indian Chana & Saffron Rice Delight

Last Updated on 2 months by Neha Deshmukh

Chana Biryani Recipe: Authentic Indian Chana & Saffron Rice Delight

Hey everyone! If you’re anything like me, the aroma of biryani cooking instantly transports you to a happy place. Today, I’m sharing my go-to recipe for Chana Biryani – a flavorful and satisfying dish that’s perfect for a weekend feast or a special occasion. It’s a little different from your typical chicken or mutton biryani, but trust me, the chickpeas add a wonderful texture and a unique depth of flavor.

Why You’ll Love This Recipe

This Chana Biryani isn’t just delicious; it’s surprisingly easy to make! It’s a fantastic option for vegetarians, and even meat-eaters will be asking for seconds. The combination of fragrant basmati rice, tender chickpeas, and a rich, aromatic gravy is simply irresistible. Plus, the touch of saffron adds a beautiful color and a subtle, luxurious flavor. I first made this for a potluck with friends, and it was a huge hit!

Ingredients

Here’s what you’ll need to create this Chana Biryani magic:

• 2 cups basmati rice (about 300g)
• 4 cups water
• 1 inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 small star anise
• 1 cup chana (chickpeas), soaked overnight (about 180g)
• 1 cup curd (whisked)
• 3 tablespoons oil
• 2 tablespoons ghee
• 1 small bayleaf
• 1 tablespoon ginger-garlic paste
• 2 green chillies, slit
• 2 medium sized onions, finely chopped
• 2 medium sized tomatoes, roughly chopped
• 1 tablespoon Kashmiri chilli powder
• 1.5 teaspoons coriander powder
• 1.5 teaspoons garam masala powder
• ¼ cup mint leaves, chopped
• ¼ cup coriander leaves, chopped
• 2 medium sized onions, sliced thin
• 2 tablespoons warm milk
• 25 cashews
• 10 saffron strands

Ingredient Notes

Let’s talk ingredients! Using good quality basmati rice is key – it should be long-grained and fragrant. I prefer aged basmati for the best texture. And don’t skimp on the saffron! It really elevates the dish. A little goes a long way, adding both color and a delicate floral aroma.

Kashmiri chilli powder gives a beautiful red color without too much heat, but feel free to adjust the amount to your liking. You can find it at most Indian grocery stores.

Now, about regional variations… Chana Biryani isn’t as standardized as some other biryanis. You’ll find influences from Lucknowi (more delicate and aromatic) and Hyderabadi (richer and spicier) styles. This recipe leans towards a balanced flavor profile, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana overnight. This is crucial for tender chickpeas. The next day, drain and pressure cook with 4 cups of water and a pinch of salt for about 5 whistles, or until they’re beautifully tender. Set aside.
2. While the chana is cooking, soak the saffron strands in 2 tablespoons of warm milk. This will release their color and flavor.
3. Also, soak the basmati rice in water for about 10 minutes, then drain it well. This helps the grains stay separate during cooking.
4. Now, heat 3 tablespoons of oil and 2 tablespoons of ghee in a heavy-bottomed pan. Fry the cashews until golden brown and set them aside. Then, fry the sliced onions until they’re a lovely golden brown – these will be our crispy topping! Set those aside too.
5. Add a bayleaf, cinnamon stick, cloves, cardamom pods, and star anise to the pan. Sauté for about a minute until fragrant. Then, add the slit green chillies and ginger-garlic paste. Sauté for another minute.
6. Add the finely chopped onions and fry until golden brown. Then, add the chopped tomatoes and cook until they become soft and mushy.
7. Time for the spices! Add the Kashmiri chilli powder, coriander powder, and garam masala powder. Mix well and sauté briefly – about 30 seconds – until fragrant. Stir in the chopped mint and coriander leaves.
8. Add the cooked chana and whisked curd to the pan. Mix everything together and simmer until the gravy thickens.
9. While the gravy simmers, cook the drained basmati rice with the same whole spices as before in boiling water for 5-6 minutes, until it’s about 70-80% cooked. Drain the rice well.
10. Now for the layering! Grease a heavy-bottomed pot (a Dutch oven works great). Add a layer of the chana gravy, then a layer of the partially cooked rice. Top with the fried onions, chopped herbs, cashews, and the saffron milk.
11. Seal the pot tightly with a lid. Place it on a low flame with a preheated tawa (a flat griddle) underneath for about 10 minutes to create a ‘dum’ – a slow, gentle cooking process.
12. Finally, turn off the heat and let the biryani rest for 5-10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It should be about 70-80% cooked before layering, as it will finish cooking during the dum process.
• Using a heavy-bottomed pot is essential to prevent the biryani from sticking and burning.
• The tawa underneath the pot helps distribute the heat evenly and creates a perfect dum.
• Be patient with the dum! It’s the key to a flavorful and aromatic biryani.

Variations

• Vegan Chana Biryani Adaptation: Simply substitute the ghee with more oil and omit the curd. You can add a tablespoon of cashew paste for richness. My friend, Priya, swears by this version!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments: For a milder biryani, reduce the amount of Kashmiri chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies.
• Festival Adaptations: This Chana Biryani is perfect for Eid or Diwali celebrations! You can add a handful of dried fruits like raisins or apricots for a festive touch.

Serving Suggestions

Serve this Chana Biryani hot with a side of raita (yogurt dip) and a simple salad. It also pairs well with mirchi ka salan (chilli curry).

Storage Instructions

Leftover Chana Biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

What is the best type of rice to use for Biryani?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma make it the perfect choice.

Can I make Chana Biryani ahead of time?

You can prepare the chana gravy and cook the rice ahead of time. Store them separately in the refrigerator and assemble the biryani just before cooking.

How do I achieve the perfect ‘dum’ for Biryani?

Using a heavy-bottomed pot, sealing it tightly, and cooking it on low heat with a tawa underneath are the keys to a perfect dum.

What can I substitute for saffron in this recipe?

While saffron is unique, you can use a pinch of turmeric powder for color, but it won’t provide the same flavor.

How can I adjust the spice level of this Chana Biryani?

Adjust the amount of Kashmiri chilli powder or add a pinch of cayenne pepper to control the spice level.

Enjoy making this Chana Biryani! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!