Last Updated on 2 months by Neha Deshmukh

Chickpea Biryani Recipe – Authentic Indian Rice & Saffron Delight

Introduction

Okay, let’s be real – biryani is comfort. It’s the dish my family always requests for celebrations, and honestly, just because it’s Tuesday! This Chickpea Biryani (Chana Biryani) is a little different from the meat-based versions you might be familiar with, but trust me, it’s packed with flavour and incredibly satisfying. It’s a beautiful blend of fragrant rice, spiced chickpeas, and a touch of saffron luxury. I first made this when I was craving something special but wanted a hearty vegetarian meal, and it’s been a staple ever since. You’ll absolutely love it!

Why You’ll Love This Recipe

This Chickpea Biryani isn’t just delicious; it’s also surprisingly easy to make, especially with the help of an Instant Pot! Here’s what makes it special:

• Flavourful & Aromatic: The combination of spices, caramelized onions, and saffron creates a truly unforgettable aroma and taste.
• Hearty & Satisfying: Chickpeas are a fantastic source of protein and fibre, making this a filling and nutritious meal.
• Relatively Quick: Using an Instant Pot significantly cuts down on cooking time.
• Vegetarian Delight: A perfect option for meatless Mondays or any day you’re craving a vibrant vegetarian dish.
• Crowd-Pleaser: This recipe serves 5, making it ideal for family dinners or gatherings.

Ingredients

Here’s what you’ll need to create this delicious Chickpea Biryani:

• 1 cup dry chickpeas (approx. 170g)
• 3 tablespoons ghee or oil (45ml)
• 1 large yellow onion
• 2 bay leaves
• 1 teaspoon cumin seeds
• 0.5 teaspoon black peppercorns
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 2 green chilies, slit
• 0.25 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1.5 cups water (360ml) – for chickpeas
• 1 teaspoon kosher salt
• 1 teaspoon garam masala
• 2 cups long grain basmati rice (approx. 340g)
• 2 teaspoons kosher salt – for rice
• 2 cups water (480ml) – for rice
• 0.5 cup mint leaves, chopped
• 0.5 cup cilantro, chopped
• 1 tablespoon milk or water – for saffron
• 1 pinch saffron
• 0.25 cup cilantro, chopped – for garnish

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your biryani turns out just right:

• Ghee Variations: Ghee adds a beautiful richness, but you can absolutely use vegetable oil if you prefer. I sometimes use a mix of both!
• Basmati Rice Quality: This is key! Look for aged basmati rice – it’s longer-grained and less likely to become mushy. I prefer the extra-long grain variety.
• Kashmiri Chili Powder: This isn’t about heat; it’s about colour. It gives the biryani a gorgeous red hue. If you can’t find it, you can substitute with regular chili powder, but use less.
• Saffron Quality & Usage: A little saffron goes a long way! Make sure it’s good quality – the aroma should be strong. Soaking it in warm milk (or water) helps release its flavour and colour.
• Regional Chickpea Varieties: Kabuli chana (the beige chickpeas) are traditionally used, but you can experiment with desi chana (black chickpeas) for a nuttier flavour. Just adjust cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to Saute mode. Heat 1.5 tbsp ghee, and caramelize the onions for about 10 minutes, stirring frequently, until they’re a deep golden brown. Reserve half of the caramelized onions for garnish – trust me on this!
2. Soak the basmati rice in water for 20 minutes. This helps it cook evenly. Drain well and set aside. While the rice soaks, soak the saffron in 1 tablespoon of warm milk or water.
3. Add the remaining ghee to the Instant Pot. Add the bay leaves and cumin seeds. Sauté for about 30 seconds, until fragrant.
4. Add the chickpeas, ginger, garlic, green chilies, turmeric, Kashmiri chili powder, garam masala, and 1.5 cups of water. Mix everything well, ensuring the chickpeas are submerged.
5. Pressure cook the chickpeas for 20 minutes with a quick release. Stir the cooked chickpeas gently.
6. Now for the layering! Add the mint, cilantro, drained rice, 2 teaspoons of salt, and 2 cups of water over the chickpeas. Make sure the rice is fully submerged in the water.
7. Pressure cook the rice for 6 minutes, followed by a 5-minute natural pressure release.
8. Fluff the biryani gently with a fork. Drizzle with the saffron milk and garnish with the reserved caramelized onions and chopped cilantro.

Expert Tips

• Don’t Overcook the Rice: The 6-minute cook time is a guideline. Adjust based on your Instant Pot and rice quality.
• Layering is Key: The layering technique helps the flavours meld together beautifully.
• Gentle Fluffing: Be gentle when fluffing the biryani to avoid breaking the rice grains.
• Resting Time: Letting the biryani rest for a few minutes after cooking allows the flavours to develop even further.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute ghee with vegetable oil and ensure your garam masala is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala ingredients.
• Spice Level Adjustment: Adjust the number of green chilies and the amount of chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This biryani is perfect for Eid or Diwali. You can add dried fruits like raisins and cashews for a festive touch. My grandmother always made it with a handful of golden fried onions for Diwali.

Serving Suggestions

Serve this Chickpea Biryani hot with:

• Raita (yogurt dip) – a cooling contrast to the spices.
• Lime wedges – a squeeze of lime brightens up the flavours.
• A simple salad – for a complete meal.

Storage Instructions

Leftovers 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

Let’s answer some common questions:

1. What type of chickpeas work best for this biryani?

Kabuli chana (beige chickpeas) are traditional, but desi chana (black chickpeas) work well too!

2. Can I make this biryani ahead of time?

You can prepare the chickpea base ahead of time and store it in the fridge. Then, add the rice and finish cooking when you’re ready to serve.

3. What is the best way to caramelize onions for biryani?

Low and slow is the key! Cook the onions over medium-low heat, stirring frequently, until they’re a deep golden brown. Patience is a virtue here.

4. Can I use a different type of rice?

While basmati is best, you can use other long-grain rice varieties in a pinch. Just adjust the cooking time accordingly.

5. How can I adjust the spice level of this biryani?

Reduce or increase the number of green chilies and the amount of chili powder.

6. What is the significance of saffron in biryani?

Saffron adds a beautiful colour, aroma, and subtle flavour to the biryani. It’s considered a luxurious ingredient and is often used in special occasion dishes.