Chole Biryani Recipe – Spicy Chana Biryani
Experience the vibrant flavors of North Indian cuisine with this delectable Chole Biryani, a sumptuous dish that marries fragrant basmati rice with spicy chickpeas, aromatic spices, and crispy onions, making it a perfect centerpiece for any meal. This dish is not just a feast for the taste buds; it’s also a visual delight, with colorful layers coming together beautifully. Let’s dive into the preparation of this delightful recipe, which serves six people and brings together the warmth of home-cooked comfort food with the zest of traditional Indian spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed and soaked) | 1 cup |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cloves (Laung) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay Leaf (Tej Patta) | 1 |
| Milk | 1/2 cup |
| Water | 1 1/2 cups |
| Ghee (clarified butter) | 1 teaspoon + 1 tablespoon |
| Salt | To taste |
| Onions (sliced) | 1/2 cup |
| Sunflower Oil | 2 teaspoons |
| Potato (Aloo, cut into cubes and soaked in salt water) | 1 |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon + 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander (Dhania) Leaves (chopped) | 1/4 cup |
| Mint Leaves (Pudina) | 1/4 cup |
| Kabuli Chana (White Chickpeas, washed and soaked overnight) | 1 cup |
| Garlic (chopped) | 6 cloves |
| Ginger (chopped) | 1 inch |
| Green Chilli (finely chopped) | 1 |
| Garam Masala Powder | 1 teaspoon |
| Curd (Dahi/Yogurt, whisked) | 1/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tomatoes (finely chopped) | 1 |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 410 kcal |
| Protein | 14 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 9 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Sodium | 320 mg |
Preparation Time
- Preparation Time: 510 minutes (includes soaking time)
- Cooking Time: 40 minutes
- Total Time: 550 minutes (9 hours and 10 minutes)
- Servings: 6
- Cuisine: North Indian Recipes
- Course: Main Course
- Diet: Vegetarian
Instructions
Preparing Fried Onions
- In a kadai (deep frying pan), heat the sunflower oil over medium flame.
- Add the sliced onions and fry them until they turn a deep brown color. This caramelization process takes about 10 minutes, so ensure you do it on low heat to prevent burning.
- Once caramelized, drain the onions on absorbent paper to remove excess oil and set them aside.
Roasting Potatoes
- In the same kadai, add more oil if needed and pan-roast the cubed potatoes until they develop a light brown color.
- Sprinkle a little salt and a pinch of turmeric powder to enhance the flavor.
- Drain the roasted potatoes on absorbent paper and transfer them to a bowl. Sprinkle the dry masalas—cumin powder, red chilli powder, and amchur—and toss well.
Cooking the Rice
- In a separate pan, heat the ghee over medium flame. Add the cardamom, clove, bay leaf, cinnamon, and a pinch of salt.
- Pour in the milk and water, and bring it to a rolling boil.
- Once boiling, reduce the flame, add the drained rice, cover the pan, and cook until the moisture is fully absorbed (about 15-20 minutes).
- Once cooked, turn off the flame and allow the rice to cool in the pan.
- Transfer the cooled rice into a mixing bowl and gently mix in the coriander leaves, mint leaves, fried onions, and roasted potatoes. Set aside.
Preparing the Chole Masala
- Wash and soak the Kabuli chana overnight.
- In a pressure cooker, add the soaked chana, one cup of water, and salt. Pressure cook for six whistles, then reduce the flame and cook for an additional 15 minutes.
- Once done, turn off the flame and allow the pressure to release naturally. Drain the chana from the water and set aside.
- In a pan, heat ghee over low flame. Add the chopped ginger, garlic, and green chilli, sautéing for a couple of minutes.
- Increase the flame to medium heat, add the chopped tomatoes, and cover the pan. Cook until the tomatoes soften (about 5 minutes).
- Once softened, add the dry masalas: garam masala, red chilli powder, turmeric powder, salt, and chole masala. Mix well.
- Lower the flame and add the whisked yogurt and drained boiled chana. Stir to combine until a semi-gravy consistency is achieved—not too thick or thin.
Assembling the Biryani
- Grease a large glass bowl with ghee, sprinkle some chopped coriander leaves at the bottom, and layer half of the rice. Press it down gently with the back of a ladle.
- Add a layer of the chole masala on top and repeat the layers until the bowl is full, ensuring each layer is pressed down firmly. The final layer should be the rice.
- Once all layers are pressed down well, place an inverted plate over the bowl and carefully turn it upside down. You will have a beautiful dome of chole biryani on your plate.
Serving Suggestions
Serve this exquisite Chole Biryani alongside:
- Mirchi Ka Salan: Chillies in a tangy spicy peanut sesame curry.
- Burani Raita: A creamy garlic-based yogurt side dish.
- Pickled Onions: For a tangy crunch.
- Methi Pakoras: Crispy fenugreek fritters.
Indulge in the rich flavors and vibrant textures of this Chole Biryani, perfect for a weekend family meal or a festive gathering. The combination of chickpeas and fragrant rice promises a delightful experience that will leave your guests asking for seconds! Enjoy your culinary adventure!
