Chickpeas Pulao / Chana Biryani, a delicious and flavorful one pot rice recipe made from chickpeas, basmati rice and exotic Indian spices.

This is one of our family favorite recipes to pack it for lunchbox or one day picnic. This biryani tastes great even when we serve it cold. That makes it ideal for packing.

Today, in this recipe, i have used very less spices since i have been serving the same for my kid. If your family loves spicy food, then you can add more red chili and garam masala powder as per your family needs.

Basmati Rice

I have tried this biryani with both basmati and seeraga samba rice .  When it comes to chicken or mutton biryani, i usually prefer seeraga samba rice because of its flavor. 

But for this biryani, I really can't pick one. Both taste good in their own way. So use whatever rice you like for biryani. 

Chickpeas 

Make sure to soak the chickpeas well. Well soaked chickpeas only cook at the same time when the rice cooks. Undercooked chickpeas totally spoil this biryani. So it's really important to soak the chickpeas overnight whether you're making this biryani in the morning for a lunch box or in the afternoon for lunch.

Ok, now let's check out on how to make this delicious chickpeas biryani.

Chana Biryani | Chickpeas Pulao

Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Biryani | Recipe Cuisine: Indian
Chana Biryani, Chickpeas Pulao,Chickpeas Biryani,Chana Pulao, Chickpeas Rice Chickpeas Pulao / Chana Biryani, a delicious and flavorful one pot rice recipe made from the chickpeas, basmati rice and exotic Indian spices.

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Ingredients

Basmati Rice - 1/2 cup

Chickpeas/Kondakadalai/Chana - 1/4 cup

Onion(small) -1

Tomato(medium) - 1 

Ginger garlic paste - 2 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Garam Masala powder - 1/2 tsp

Salt - to taste

Coriander leaves & mint - a handful 

Oil - 1 & 1/2 tbsp

Cinnamon - 1 inch piece

Cloves - 4 

Cardamom - 1

Water - 3/4 cup

Procedure

Soak the chickpeas overnight and soak the basmati rice for 20 mins. Heat a pressure cooker with oil and add the cinnamon stick, cloves and cardamom. Saute it in the oil for 30 secs.

Then add the thinly sliced onion and saute till the onions are translucent. 

Next add the finely chopped coriander leaves, mint leaves  and ginger garlic paste  one by one. 

Saute till they are aromatic and then add the roughly chopped tomatoes and all the spices(Turmeric, Red Chili and Garam Masala powder) and salt. 

Saute the tomatoes till they are mushy and oil separates from the sides. Next add the soaked chickpeas and give a good mix. 

Then add the water and bring to a boil. Drain the water from the soaked rice and add it to the boiling water.

Gently mix the rice and then put the lid and whistle on to the pressure cooker. Cook it for 3 whistles in medium flame.

Once the pressure released from the pressure cooker naturally, open the lid and gently fluff it up.

Delicious and flavorful Chana Biryani is ready ! Serve it with your favorite raita. 

Related: How to make Vegetable Dum Biryani

Notes:

• It makes a excellent lunch box recipe.
• Instead of basmati rice, you can use seeraga samba rice also for this rice.