Chana Biryani | Easy and Quick Chickpea Biryani

When I started on Intermittent Fasting last year, I had to make sure the meal has enough protein and vegetables. The menu keeps changing for each day and cooking just for myself was another chore.

Most times I tried hard to make a common dish that would be suitable for the whole family as well. Best was always the sundays, when I have fewer vegetarians to plan and I don't have to worry much.

So made this Easy and Quick Chickpea Biryani for a sunday along with Drumstick masala and Curd Rice. I have few more biryanis like Kabul Paneer Dum Biryani and Parda Biryani that are simply out of the world.

Ingredients

For the Rice - We use Basmati Rice and cook it seperately with a salt. We cook it almost to 85 to 90% doneness.

For Boiling Kabuli Chana - Always soak chana overnight and change waters a couple of times. Pressure cooking is the best way to cook Chickpea. So once the chickpeas are cooked, we can proceed to the next step.

For making Vegetable Masala Base - We use both cooking oil and ghee to prepare this one pot meal.

Spices - I have used whole spices like bay leaves, Shahi Jeera, Cloves, Cinnamon, Cardamom, Black Flower/ Dagad Phool, Mace / Javitri.

Mixed Vegetables - You can use any vegetable of your choice. I used 1 carrot, 5 Beans, and 1/4 cup Potato.

Herbs - As for all biryanis and one pot meals, I have used a mix of Coriander Leaves & Mint Leaves.

Spice Powders - Along with other ingredients, for the spice I have used both green chilies and red chili powder along with coriander powder, turmeric powder.

For the Rice

To begin making this biryani, wash and soak the Basmati rice for 15 mins.
In a pan, bring the water to a boil, add the rice with salt, and let it cook till the rice is almost 85% cooked. Simmer and cook for 5 mins. Rice takes about 15 mins to get cooked. Spread on a plate if you want the rice to retain its shape.

For Boiling Kabuli Chana

Wash and soak the chana overnight. Change the water a couple of times.
Pressure cook with salt for at least 4 to 5 whistles until cooked tender.
Drain and save the water for cooking the vegetables.

For making Vegetable Masala Base

In a nonstick pan, heat oil and ghee, and add all the whole spices.
Add the onions, saute well and add the ginger garlic paste.
Add the coriander and mint leaves. Saute till the onions turn colour.
Add the tomatoes and cook on low.
Prep and dice the vegetables into 1/2 inch pieces.
Add the chopped veggies to the pan and mix well.
Now add the curds and combine well.
Add the chana boiled water and simmer for 10 mins.
Once the vegetables are cooked, add the spice powders, along with chana, and cook on high till the water gets evaporated mostly.

Assembling this Easy and Quick Chickpea Biryani

Give one last stir, add the rice layer, drizzle the ghee, and cover with a lid, making sure it is tightly sealed.
Cook on low flame for 10 mins.
Once done, fluff well to mix the rice and vegetable masala.
The whole cooking process takes about 35 to 40 mins.

Substitutions & Variations

There are times when I soak and refrigerate the chickpea for cooking these biryanis. It surely saves us time.

You can make this biryani in pressure cooker, adding all the ingredients one by one.

Add roasted paneer if you are looking for more protein.

Equipment

I have used a pressure cooker to cook the chickpea. We will need a wide pan to make the final stage in this biryani.

Apart from the cooking vessels, we will need bowls to prep vegetables.

Storage

If you are in the habit of planning, you can soak the chickpea and store it.

Similarly, you can have prepped vegetables ready as well. We can make this rice with leftover rice as well since we will be doing a dum.