chole biryani recipe | aromatic & delicious dum cooked chana biryani recipe

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chole biryani recipe

chole biryani is an aromatic, spiced and a delicious dum cooked and layered biryani made with white chickpeas.

4 from 6 votes
total time:
75minutes

chole biryani recipe with step by step photos – aromatic, spiced and a delicious dum cooked and layered biryani with white chickpeas.

chole biryani recipe

biryani is a favorite rice based dish with us. during weekends i often make biryani. apart from the usual veggie biryanis, i also make biryani with safed chana or white chickpeas. basically there are two ways i make this biryani. one with curd and the other with coconut milk. in this post, i am sharing the coconut milk version. you can even skip coconut milk with the curd and use the same recipe.

if you like chole and biryani, then you will like this biryani with chana too. chole is a big time favorite at home. i have already shared few popular chole recipes like amritsari chole, chana masala, chole paneer and punjabi chole recipe.

chana biryani recipe

in this chole biryani recipe, i have not cooked the chana first. the chickpeas are cooked with gravy itself in the pressure cooker. so saves time and you just need to make the chana gravy and rice before assembling and dum cooking. for quick biryani recipes, you can check these recipes:

  1. paneer biryani in pressure cooker
  2. mushroom biryani in pressure cooker
  3. veg biryani recipe in pressure cooker
  4. south indian veg biryani recipe in pressure cooker

serve chole biryani with a side of raita, pickle, papad or kachumber.

if you are looking for more biryani recipes then do check spicy veg biryanihyderabadi veg dum biryani, lucknowi biryani and kacchi hyderabadi veg biryani recipe.

chole biryani recipe below:

chole biryani recipe
4 from 6 votes
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chole biryani recipe

chole biryani is an aromatic, spiced and a delicious dum cooked and layered biryani made with white chickpeas.
course main course
cuisine hyderabadi, south indian
prep time 45 minutes
cook time 30 minutes
total time 1 hour 15 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for chole gravy

  • 2 to 3 tablespoon oil
  • 1 teaspoon caraway seeds (shah jeera)
  • 2 to 3 green cardamoms (chotti elaichi)
  • 1 black cardamom (badi elaichi)
  • 1.5 inch cinnamon (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • 2 large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions
  • 1 large tomato or 100 grams tomatoes or ½ cup chopped tomatoes
  • 5 grams ginger (adrak) or 1 inch ginger or ½ tablespoon finely chopped ginger (adrak)
  • 5 gram garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic (lahsun)
  • 2-3 green chilies, slit or sliced diagonally
  • ¾ to 1 cup coconut milk or 200 to 250 ml coconut milk
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 cup dried chana (chole or white chickpeas) or 200 grams chana, soaked overnight in enough water
  • 2.25 cup water for pressure cooking chana gravy
  • salt as required

for rice

  • 200 grams basmati rice or 1 cup heaped basmati rice
  • 3 cups water for cooking rice
  • 2 to 3 green cardamoms (chotti elaichi)
  • 1 black cardamom (badi elaichi)
  • 1 to 1.5 inch cinnamon (dalchini)
  • 2 to 3 single strands of mace (javitri)
  • 1 tej patta (indian bay leaf)
  • 3 cloves (lavang)
  • ½ teaspoon salt or add as required

for layering chole biryani

  • 10 grams mint leaves (pudina patta) or ½ cup chopped mint leaves
  • 10 grams coriander leaves (dhania patta) or ½ cup chopped coriander leaves
  • 2 teaspoon ginger julienne (adrak)
  • 1 tablespoon warm water + 1 pinch of saffron strands (kesar)
  • 1 to 2 teaspoon kewra water or rose water

how to make chole biryani recipe

preparation for chana biryani

  1. rinse and then soak 1 cup safed chane or dry white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. later strain, rinse the chickpeas and keep aside.
  2. soak 1 cup heaped basmati rice in enough water for 30 minutes. later strain the rice and keep aside.
  3. heat 3 cups water in a pan or pot. when the water become hot, add the following spices - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.
  4. add 1/2 tsp salt or as required.
  5. bring the water to a rolling boil on a high flame.
  6. then add the strained rice.
  7. cook the rice grains on the high flame.
  8. when the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame.
  9. immediately strain the cooked rice. keep aside.

making chana gravy for biryani

  1. so when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
  2. heat 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves/lavang.
  3. saute the spices for a few seconds till they splutter.
  4. then add the 1 cup tightly packed thinly sliced onions. stir very well.
  5. saute the onions on a low to medium flame.
  6. for a quick cooking of the onions, add a pinch of salt.
  7. saute till the onions become golden.
  8. switch off the flame and take half of the fried onions in a plate.
  9. add 1/2 tbsp finely chopped ginger, 1/2 tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
  10. switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
  11. then add 1/2 cup chopped tomatoes and saute for a minute.
  12. next add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
  13. mix the spice powders very well with the rest of the ingredients.
  14. add the soaked and drained chana.
  15. mix the chana very well with the rest of the masala.
  16. add 2.25 cups water. season with salt.

  17. pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
  18. when the pressure falls down on its own, remove the lid and check the chickpeas. they should be cooked well and softened. 

  19. do note that the chickpeas should not have a bite to them. if not cooked well, then pressure cook for a few more whistles. the time taken to cook chickpeas, depends on their quality, so cook accordingly.

  20. then add 3/4 to 1 cup thick coconut milk (200 to 250 ml). stir and mix very well. check the salt in the chana gravy and if required add more.
  21. when the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. stir and keep aside. you can also use milk instead of water.

assembling and making chana biryani

  1. add 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger julienne to the chana gravy.
  2. layer with all of the rice.
  3. next top with the fried onions.
  4. then layer with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger julienne.
  5. sprinkle the saffron dissolved water evenly.
  6. now place a moist kitchen towel on the pressure cooker.
  7. place a tight lid. keep the cooker on a heated tawa/griddle.
  8. dum cook chana biryani for 25 to 30 minutes on a low flame. give a resting time of 5 to 7 minutes.
  9. later serve chole biryani with a raita, salad or biryani shorba.

recipe notes

tips for making chana biryani:
  • coconut milk can be substituted with 1 cup fresh curd.
  • substitute caraway seeds with cumin seeds.
  • dry fruits like cashews, almonds and raisins can also be added.
  • ghee can be used instead of oil.

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step by step chana biryani or chole biryani recipe:

prepping for chana biryani:

1. rinse and then soak 1 cup chole (safed chana) or dried white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. later strain, rinse the chickpeas and keep aside.

chole for chole biryani recipe

2. soak 1 cup heaped basmati rice in enough water for 30 minutes. later strain the rice and keep aside.

rice for chole biryani recipe

3. heat 3 cups water in a pan or pot. when the water become hot, add the following spices – 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.

spices for chole biryani recipe

4. add ½ tsp salt or as required.

salt for chole biryani recipe

5. bring the water to a rolling boil on a high flame.

making chole biryani recipe

6. then add the strained rice.

rice for chole biryani recipe

7. cook the rice grains on the high flame.

making chole biryani recipe

8. when the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame.

making chole biryani recipe

9. immediately strain the cooked rice. keep aside.

making chole biryani recipe

making chana gravy for biryani:

10. so when the rice is getting soaked and cooking, you can prepare the chana gravy. heat 2 tbsp oil and add these spices – 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves/lavang.

making chole biryani recipe

11. saute the spices for a few seconds till they splutter.

making chole biryani recipe

12. then add the 1 cup tightly packed thinly sliced onions.

onions for chole biryani recipe

13. stir very well.

making chana biryani recipe

14. saute the onions on a low to medium flame. for quick cooking of the onions, add a pinch of salt.

making chana biryani recipe

15. saute till the onions become golden.

making chana biryani recipe

16. switch off the flame and take half of the fried onions in a plate.

making chana biryani recipe

17. add ½ tbsp finely chopped ginger, ½ tbsp finely chopped garlic and 2 to 3 green chilies (sliced).

making chana biryani recipe

18. switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.

making chana biryani recipe

19. then add ½ cup chopped tomatoes.

making chana biryani recipe

20. saute for a minute.

making chana biryani recipe

21. next add ½ tsp turmeric powder, ½ tsp red chilli powder and 1 tsp coriander powder.

spices to make chana biryani recipe

22. mix the spice powders very well with the rest of the ingredients.

spices to make chana biryani recipe

23. add the soaked and drained chana.

making chana biryani recipe

24. mix the chana very well with the rest of the masala.

making chana biryani recipe

25. add 2.25 cups water.

making chana biryani recipe

26. season with salt.

making chana biryani recipe

27. pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes. if cooking in a pan, then add water accordingly and simmer till the chickpeas are cooked well.

making chana biryani recipe

28. when the pressure falls down on its own, remove the lid and check the chickpeas. they should be cooked well and softened. do note that the chickpeas should not have a bite in them. if not cooked well, then pressure cook for a few more whistles. the time taken to cook chickpeas, depends on their quality, so cook accordingly. the gravy has to be of medium consistency and not thin.

making chana biryani recipe

29. then add ¾ to 1 cup thick coconut milk (200 to 250 ml).

making chole biryani recipe

30.  stir and mix very well. check the salt in the chana gravy and if required add more.

added coconut milk

31. when the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. stir and keep aside. you can also use milk instead of water.

making chole biryani recipe

assembling and layering chole biryani:

32. now we will begin with the layering process. add ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 tsp ginger julienne.

adding coriander & mint leaves

33. next layer with all of the rice.

layered with rice

34. next top with the fried onions.

topping biryani with fried onions

35. then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 tsp ginger julienne.

more layering in chana biryani

36. sprinkle the saffron dissolved water evenly. you can also add 1 to 2 tsp of rose water or kewra water.

adding saffron water

37. this is how the top of the layer looks like. i made the layers in the cooker itself and just two main layers each of the chana gravy and rice. if you want you can make four layers also.

top layer of chole biryani

38. now place a moist kitchen towel on the pressure cooker.

placing moist kitchen towel

39. place a tight lid. keep the cooker on a heated tawa.

placing a lid

40. dum cook chana biryani for 25 to 30 minutes on a low flame. give a resting time of 5 to 7 minutes. if baking – then bake the chana biryani at 180 degrees celsius in a preheated oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the chole biryani as mentioned above in the oven proof utensil. cover with aluminium foil and then bake.

cooked dum biryani

41. serve chole biryani with a raita, salad or biryani shorba.

chana biryani chole biryani

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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26 comments/reviews

  1. Please include the nutrition details.

    • Suganthi, will try to add.

  2. very usefull to learn the receipes n useful tips tooooo

    • thanks insha

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