Channa Biryani | Chole Biryani | Chickpeas Biryani in Cooker | Kabuli Chana Biryani in Pressure Cooker | Simple and Yummy Recipe

Chole Biryani | Chana Biryani | Chickpeas Biryani | is a healthy protein-packed biriyani recipe made using a pressure cooker. It's a one-pot meal recipe that made under 30 mins. A perfect recipe for lunch box too.

Those who looking for an easy, simple, quick healthy, and protein-rich recipe for lunch, then this is the recipe. It's very easy and also quick to make. Bored of the same vegetable biryani, then try this chole biryani recipe.

Click here for the video Recipe https://youtu.be/d37y_lqc3EI
Preparation Time: 30 mins
Cooking time: 30 mins
Serves: 2-3 person

Ingredients:

• ½ cup dried Chickpeas / Kabuli Chana
• 1 ⅓ cup Basmati Rice
• 1 Cinnamon
• 3 Cloves
• 2 Cardamon pods
• 1 Star anise
• 1 Bay leaf
• 1 large Onion, thinly sliced
• 1 large Tomato, chopped
• 1 tbsp Ginger Garlic paste
• 6-7 nos Green Chilies
• ¼ cup Mint leaves
• ¼ cup Coriander leaves
• 4 tbsp Curd
• 2 tbsp Oil
• 1 tbsp Ghee

To Grind:

• 1 Cinnamon
• 4 Cloves
• 3 Cardamon pods
• 1 Star anise
• 1 tsp Fennel seeds
• little stone flower

Preparation:

• Soak the chickpeas in water overnight. Pressure cook the chickpeas for 5 whistles. Keep aside.

• Grind the whole spices mentioned above to a fine powder and keep aside.

Method:

• Heat oil and ghee together in a pressure cooker, add cinnamon, cloves, cardamom, star anise, and bay leaf.  Fry the whole spices for few seconds.

• Next, add the onions and saute till it turns a light golden color.

• Add ginger-garlic paste and green chilies. Saute for 2 mins in medium heat.

• Then add tomatoes, mint leaves, coriander leaves, ground spice powder, and salt. Mix well and saute for 2 mins.

• Add curd, mix well and cook for 5 mins on low heat.

• Next, add the boiled chickpeas and give a good mix.

• Then add the soaked basmati rice and water. Add salt as required and mix well.

• Bring this to a boil. Cover the pressure cooker with the lid.

• When the steam releases place the weight and cook for 2 whistles on medium heat.

• After the pressure goes down, open the lid and gently mix the rice.

• Serve hot with onion raita.