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Chana Biryani
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5 from 2 votes

Chana Biryani | Easy and Quick Chickpea Biryani

Chana Biryani or Easy and Quick Chickpea Biryani is a one-pot savory lunch or dinner meal you can make within 30 to 40 mins. This biryani is even more healthy as we have vegetables added as well!
Course Dinner, Lunch Box
Cuisine Indian
Keyword Chickpea Biryani, Easy Chana Biryani, One Pot Meal
By Cook Method Pressure Cooker, Stovetop
Occasion Lunch Box, Meals for Two
By Diet Healthy Recipes, Protein Rich
Dish Type One Pot Meal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 183kcal
Author Srivalli


For the Rice

  • 1.5 Basmati Rice
  • Salt to Taste
  • 2 cups Water

For Boiling Kabuli Chana

  • 1 cup Kabuli Chana
  • 1/2 tsp salt

For making Vegetable Masala Base

  • 1 tsp Cooking Oil
  • 1 tsp Ghee
  • 2 Bay Leaves
  • 1/2 tsp Shahi Jeera
  • 2 Cloves
  • 1 inch Cinnamon
  • 1 Cardamom
  • 1/2 inch Black Flower/ Dagad Phool
  • 1 Mace / Javitri small
  • 1/4 cup Coriander Leaves
  • 1/4 cup Mint Leaves
  • Salt to taste
  • 2 tsp Curds
  • 1 cup Mixed Vegetables I used 1 carrot, 5 Beans, and 1/4 cup Potato
  • 1/2 cup Onion Juliennes
  • 1/4 tsp Ginger Garlic Paste
  • 2 Green Chilies
  • 1/4 Tomato cubed
  • A Pinch Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander Powder

For Assembling

  • 1 - 2 tsp Ghee


For the Rice

  • 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.

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.
  • 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.


Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 420mg | Potassium: 306mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2656IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 2mg
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