Chickpea Biriyani | How to make Chickpea Biriyani

By anu kollon  |  29th Jan 2018  |  
5 from 2 reviews Rate It!
  • Chickpea Biriyani, How to make Chickpea Biriyani
Chickpea Biriyaniby anu kollon
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About Chickpea Biriyani Recipe

A very tasty biriyani loaded with all the goodness of chickpea.

Chickpea Biriyani, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by anu kollon. Chickpea Biriyani is a dish which demands no explanations, it's a whole world of flavour in itself. Chickpea Biriyani is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Chickpea Biriyani by anu kollon is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Chickpea Biriyani.

Chickpea Biriyani

Ingredients to make Chickpea Biriyani

  • Chickpea/kabuli chana - 1/3 cup
  • Basmati rice - 1 cup
  • onion - 1 large
  • tomato - 2 medium sized
  • ginger Garlic paste - 1 tablespoon
  • cumin seeds - 1/2 teaspoon
  • Green chilli - 2-3
  • Red chilli powder - 1 teaspoon
  • Garam masala powder - 1/2 teaspoon
  • coriander leaves/Cilantro chopped- handful
  • Mint leaves/pudina chopped - 2 tablespoon
  • oil - 2 tablespoon
  • salt to taste

How to make Chickpea Biriyani

  1. Wash and soak chickpea in water for 6-8 hours.
  2. Pressure cook with enough water and 1/2 teaspoon of salt for 5-6 whistles until well done.
  3. Strain the water and keep the chickpea aside. Save the water to use it later while cooking rice.
  4. Heat oil in a large pan and splutter cumin seeds. Add thinly sliced onion and fry until they become translucent.
  5. Add ginger garlic paste and slit green chillies and fry for a minute.
  6. Add sliced tomatoes and cook covered until tomatoes turn mushy.
  7. Add red chilli powder, garam masala and salt. Be careful while adding salt because chickpeas were cooked with salt.
  8. Add cooked chickpea, chopped cilantro and mint leaves. Mix well and let it simmer for 5 minutes.
  9. Meanwhile wash the rice and drain off the water
  10. In a rice cooker, add rice, chickpea gravy and 1 cup of water reserved from cooking chickpea. Check for salt and cook until rice is done. You can even cook it in open vessel instead of rice cooker.
  11. Serve with yogurt and salad.

Reviews for Chickpea Biriyani (2)

Shelly Sharma9 months ago

Looks nice.

anu kollon9 months ago


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