Chickpea & Basmati Rice Recipe- Authentic Indian Dum Biryani

Last Updated on 5 months ago by Neha Deshmukh

Chickpea & Basmati Rice Recipe: Authentic Indian Dum Biryani

Hey everyone! If you’re anything like me, the aroma of a good biryani instantly transports you to a happy place. Today, I’m sharing my take on a classic – a fragrant and flavorful Chickpea & Basmati Rice Dum Biryani. It’s a little bit of effort, but trust me, the results are so worth it. I first made this for a family gathering and it was a huge hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This isn’t just any biryani. It’s a beautiful layering of flavors and textures. The tender chickpeas, fluffy basmati rice, aromatic spices, and a hint of sweetness from the saffron… it’s a complete meal in one pot! Plus, the ‘dum’ cooking method (we’ll get to that later!) locks in all the goodness, making it incredibly moist and flavorful. It’s perfect for special occasions, or honestly, just a cozy weekend when you want something truly satisfying.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup white chickpeas (chana), about 170g
• 1 cup basmati rice, about 195g
• 3 cups water
• 2-3 green cardamoms
• 1 black cardamom
• 1.5 inch cinnamon stick
• 2-3 strands mace (javitri)
• 1 tej patta (bay leaf)
• 3 cloves
• 2 tbsp neutral oil (like sunflower or canola)
• 1 tsp shahi jeera (caraway seeds)
• 1 cup sliced onions, about 150g
• 0.5 tbsp ginger, grated
• 0.5 tbsp garlic, minced
• 2-3 green chilies, slit
• 0.5 cup chopped tomatoes, about 120g
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder
• 1 tsp coriander powder
• 0.75-1 cup coconut milk
• 0.5 cup coriander leaves, chopped
• 0.5 cup mint leaves, chopped
• 1 tsp saffron strands

Ingredient Notes

Let’s talk ingredients! A few things make this biryani special:

• Shahi Jeera: Don’t skip this! It has a more delicate, fragrant flavor than regular cumin. If you can’t find it, you can use regular cumin seeds, but shahi jeera really elevates the dish.
• Basmati Rice: This is the rice for biryani. Look for aged basmati rice – it stays fluffier and doesn’t get mushy. I usually rinse my basmati rice really well until the water runs clear.
• Whole Spices: The whole spices – black cardamom, mace, cinnamon, cloves, and bay leaf – are the backbone of the biryani’s aroma. Don’t be shy with them! A little goes a long way.
• Saffron: A pinch of saffron adds a beautiful color and subtle floral aroma. Soak it in a little warm water to release its color before adding it to the biryani.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak Time: Start by soaking the chickpeas overnight (or for at least 8 hours) in plenty of water. Also, soak the basmati rice for about 30 minutes. This helps them cook evenly.
2. Rice Prep: Boil water with the whole spices (cardamoms, cinnamon, tej patta, cloves, mace) and partially cook the rice – about 70% done. Drain the rice and set it aside. We don’t want it fully cooked, as it will finish cooking during the ‘dum’ process.
3. Tempering the Oil: Heat the oil in a heavy-bottomed pot or Dutch oven. Add the shahi jeera and let it sizzle for a few seconds. Then, add the green cardamoms and cinnamon stick.
4. Sautéing the Onions: Add the sliced onions and sauté until they turn golden brown and crispy. Reserve about half of the fried onions for garnish – they add a lovely crunch!
5. Building the Base: Add the ginger, garlic, and green chilies to the pot and sauté for a minute until fragrant. Then, add the chopped tomatoes and cook until they soften and become mushy.
6. Spice It Up: Mix in the turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the spices are fragrant. Now, add the soaked chickpeas and enough water to cover them.
7. Pressure Cooking: Pressure cook the chickpeas for 18-20 minutes, or until they are tender. If you don’t have a pressure cooker, you can simmer them in a pot for about 45-60 minutes, or until tender.
8. Coconut Milk Magic: Stir in the coconut milk and adjust the seasoning to your liking.
9. Layering Time: Now for the fun part! Layer the cooked chickpea gravy, partially cooked rice, fried onions, chopped coriander and mint leaves, and saffron water in the pot.
10. Dum Cooking: Cover the pot tightly with a lid. You can seal the edges with dough to prevent steam from escaping (this is the traditional way!). Cook on low heat for 25-30 minutes. Let the biryani rest for 5-7 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Heavy-Bottomed Pot: Using a heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Don’t Overcook the Rice: Remember, the rice is only partially cooked before layering. It will finish cooking during the ‘dum’ process.
• Low and Slow: The ‘dum’ cooking process is all about low heat and slow cooking. This ensures that the flavors infuse properly and the rice stays fluffy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the amount of red chili powder to ¼ tsp.
  • Medium: Use ½ tsp red chili powder (as per the recipe).
  • Hot: Add 1 tsp or more of red chili powder, or add a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for Eid or Diwali celebrations. You can add dried fruits like cashews and raisins for a festive touch. My grandmother always added a few rose petals for Diwali!

Serving Suggestions

Serve this Chickpea & Basmati Rice Dum Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy wafers).

Storage Instructions

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

FAQs

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

Basmati rice is the best choice! Aged basmati rice is even better as it stays fluffier.

Can I make this biryani without a pressure cooker?

Yes, you can! Just simmer the chickpeas in a pot with enough water until they are tender, about 45-60 minutes.

How can I adjust the spice level of this biryani?

Adjust the amount of red chili powder to control the spice level.

What is the significance of ‘Dum’ cooking?

‘Dum’ cooking is a slow cooking technique where the food is cooked in a sealed pot, allowing the flavors to meld together and the food to become incredibly tender and flavorful.

How do I know when the biryani is perfectly ‘Dum’ cooked?

The rice should be fully cooked and fluffy, and the flavors should be well combined. You’ll also smell the wonderful aroma of the spices!

Can I use canned chickpeas instead of dried?

While you can use canned chickpeas, the flavor won’t be quite as good. Dried chickpeas have a better texture and absorb the flavors better. If you do use canned chickpeas, reduce the cooking time accordingly.

Enjoy making this delicious Chickpea & Basmati Rice Dum Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!