Kabuli Chana Kofta Biryani Recipe – A Flavorful Chickpea Kofta Biryani
Kabuli Chana Kofta Biryani, a perfect fusion of North Indian flavors, is a luxurious dish made with spiced chickpea koftas (dumplings), aromatic basmati rice, and a rich, creamy gravy. This vibrant biryani will impress guests at any party and is ideal for special occasions or as a Sunday feast. The combination of tender, golden-brown chickpea koftas, fragrant rice, and a spiced tomato gravy delivers a mouthwatering meal, and when paired with cooling raita and Mirchi Ka Salan, it creates a full-course experience.
Ingredients for Kabuli Chana Kofta Biryani
For the Kabuli Chana Koftas:
| Ingredients | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1-1/2 cups (soaked for 8 hours) |
| Onion, chopped | 1 |
| Green Chili, chopped | 1 tablespoon |
| Garlic, chopped | 1 tablespoon |
| Coriander Leaves (Dhania), chopped | 1 tablespoon |
| Mint Leaves (Pudina), chopped | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower Oil | For frying |
For the Gravy:
| Ingredients | Quantity |
|---|---|
| Onion, finely chopped | 2 |
| Ginger, finely chopped | 1 teaspoon |
| Garlic, finely chopped | 1 teaspoon |
| Homemade Tomato Puree | 1 cup |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Cream | 1/4 cup |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
For the Rice:
| Ingredients | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Bay Leaves (Tej Patta) | 2 |
| Cloves (Laung) | 4 |
| Cardamom Pods (Elaichi) | 2 |
| Salt | To taste |
| Milk (warm) | 1/4 cup |
| Saffron Strands | A generous pinch |
| Coriander Leaves (Dhania), chopped | 1 tablespoon |
| Mint Leaves (Pudina), chopped | 1 tablespoon |
| Ghee | 1 tablespoon |
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Total Time: 60 Minutes
Servings: 4
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions
Step 1: Prepare the Kabuli Chana Koftas
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Soak the Chickpeas: Start by soaking 1-1/2 cups of Kabuli Chana (white chickpeas) in water for 8 hours. Drain the water before using.
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Pulse the Chickpeas: Take the soaked chickpeas and pulse them in a mixer grinder until you achieve a coarse mixture. Avoid making it into a smooth paste; it should retain some texture.
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Mix the Ingredients: In the bowl containing the chickpea mixture, add 1 finely chopped onion, 1 tablespoon of chopped green chili, 1 tablespoon each of chopped coriander and mint leaves, 1/4 teaspoon fennel seeds, 1 teaspoon red chili powder, and salt to taste. Mix everything thoroughly to form a dough-like consistency.
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Cook the Koftas: Heat a Kuzhi Paniyaram pan (or a deep frying pan) over medium heat. Drizzle 1/4 teaspoon of oil into each cavity. Scoop a tablespoon of the chickpea mixture into each cavity and cook the koftas on medium-high heat. Turn the koftas when they turn golden brown on one side, usually within 3 minutes. Once both sides are golden and crispy, remove and drain them on paper towels. Set aside.
Step 2: Prepare the Gravy
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Cook the Onions and Spices: In a large kadai (wok), heat 1 tablespoon of oil over medium heat. Add 2 finely chopped onions and sauté them until they turn golden brown. Add 1 teaspoon each of finely chopped ginger and garlic and sauté until the raw smell disappears—do not brown the garlic or ginger.
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Add the Dry Spices: To the sautéed onions, add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala powder. Stir well to combine.
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Add Tomato Puree: Pour in 1 cup of homemade tomato puree and cook the mixture on medium heat for 5 minutes, or until the raw smell of the tomatoes evaporates.
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Simmer the Gravy: Add half a glass of water to the gravy and bring it to a boil. Let it simmer for 5 minutes.
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Add the Koftas: Gently add the fried Kabuli Chana koftas into the simmering gravy and cook for another 5 minutes, allowing the koftas to soak in the flavors.
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Add Cream: Stir in 1/4 cup of fresh cream and continue simmering for a minute or two, until the gravy thickens and becomes creamy. Turn off the heat and set aside.
Step 3: Prepare the Rice
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Cook the Rice: In a pressure cooker, heat 1 tablespoon of oil. Add 2 bay leaves, 4 cloves, and 2 cardamom pods, and let them release their aroma. Add 1 cup of soaked basmati rice and 2 cups of water. Pressure cook for 2 whistles, then lower the heat and cook for an additional 5 minutes. Release the pressure naturally.
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Infuse the Saffron: In a small bowl, add saffron strands to 1/4 cup of warm milk. Let it steep while you assemble the biryani.
Step 4: Assemble the Kabuli Chana Kofta Biryani
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Layer the Biryani: In a large deep saucepan or another pressure cooker, begin by adding 1 tablespoon of ghee at the bottom. Layer half of the kofta gravy on the bottom of the pan, then layer half of the cooked rice over the gravy.
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Add Garnishes: Sprinkle chopped coriander and mint leaves over the rice, then drizzle half of the saffron-infused milk over the top. Repeat the layers with the remaining gravy, rice, coriander, mint, and saffron milk.
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Cook the Biryani: Cover the saucepan with a tight-fitting lid and place it on low heat. Let it simmer for 5 minutes, allowing the flavors to meld together and infuse the rice.
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Final Touches: After 5 minutes, turn off the heat and allow the biryani to rest for 5 minutes before fluffing it up with a fork.
Step 5: Serve and Enjoy
- Serving Suggestions: Serve the Kabuli Chana Kofta Biryani hot with Mirchi Ka Salan and a refreshing Tomato Onion Cucumber Raita. For dessert, enjoy Ragi Malpua with Rabri to complete the meal.
Pro Tips for Perfect Biryani:
- Soak the Rice Well: Soaking the rice for at least 30 minutes before cooking helps it cook perfectly, ensuring each grain remains separate.
- Use Fresh Saffron: Fresh saffron gives the biryani its signature aroma and golden color, so don’t skip it!
- Koftas Texture: Be sure not to grind the chickpeas into a smooth paste—having a coarse texture makes the koftas crispier on the outside and tender inside.
- Resting Time: Allowing the biryani to rest after cooking allows the flavors to develop fully.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | ~12g |
| Carbohydrates | ~60g |
| Fat | ~12g |
| Fiber | ~8g |
| Sodium | ~250mg |
Conclusion:
This Kabuli Chana Kofta Biryani is a hearty, comforting, and flavorful dish that brings together the richness of a biryani with the goodness of chickpeas. It’s a wonderful choice for a festive meal, impressing guests with its layers of taste and texture. With its perfect balance of spices, creamy gravy, and fluffy rice, it will surely become a favorite in your culinary repertoire.
