Kabuli Chana ki Biryani

Kabuli Chana ki Biryani

Prep: 9 hours

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Rice cooked with masalas and kabuli chane to make a wholesome biryani


  • Chickpeas (kabuli chane), soaked overnight and pressure cooked 1
  • Rice, soaked 1 cup
  • Sunflower oil 1 tbsp
  • Ginger-garlic paste 2 tsps
  • Green chillies, slit 1 to 2
  • Medium tomato, chopped 1
  • Medium potato, boiled, peeled and cubed 1
  • Salt to taste
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Fresh mint leaves, chopped 1 tbsp + to garnish
  • Fresh coriander leaves, chopped 1 tbsp + to garnish
  • Low fat yogurt 3 tbsps
  • Saffron, dissolved in 2 tbsps milk a few strands


  • Heat oil in a deep non-stick pan, add ginger-garlic paste and green chillies and saute for 1 minute.
  • Add tomato and potato, mix and saute for 2 minutes. Add salt, turmeric powder and red chilli powder, mix and saute for 1 minute.
  • Add rice and mix well. Add chickpea and mix.
  • Add mint leaves, coriander leaves and yogurt and mix well. Add 1½ cups water and most of the saffron milk and mix. Cover and cook till rice is done.
  • Transfer into a serving bowl, drizzle remaining saffron milk, garnish with mint leaves and coriander leaves and serve hot.