Spicy Chickpea Biryani – Protein-Packed Vegetarian Delight

Chole Biryani Recipe – Spicy Chana Biryani Recipe

Description:
Experience biryani with a twist! This Chole Biryani combines the richness of aromatic spices and basmati rice with the wholesome goodness of protein-packed chickpeas. A hearty and flavorful dish, it’s the perfect main course for any occasion. Whether you’re entertaining guests or indulging in comfort food, this vegetarian biryani is sure to impress your taste buds and fuel your day.

Cuisine:

North Indian

Course:

Main Course

Diet:

Vegetarian

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Ingredients

For the Rice

Ingredient Name	Quantity
Rice (washed and soaked)	1 cup
Cardamom (Elaichi) Pods/Seeds	1
Cloves (Laung)	1 clove
Cinnamon Stick (Dalchini)	1 inch
Bay leaf (tej patta)	1
Milk	1/2 cup
Water	1 1/2 cup
Ghee	1 teaspoon
Salt	To taste

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For the Fried Onions

Ingredient Name	Quantity
Onions (sliced)	1/2 cup
Oil	2 teaspoons

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For Roasted Potatoes

Ingredient Name	Quantity
Potato (Aloo, cut into cubes and soaked in salt water)	1
Amchur (Dry Mango Powder)	1/2 teaspoon
Red Chilli Powder	1/2 teaspoon
Cumin Powder (Jeera)	1/2 teaspoon

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To Be Mixed into the Rice

Ingredient Name	Quantity
Coriander (Dhania) Leaves (chopped)	1/4 cup
Mint Leaves (Pudina, chopped)	1/4 cup

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For the Chole Masala

Ingredient Name	Quantity
Kabuli Chana (White Chickpeas, washed and soaked overnight)	1 cup
Garlic (chopped)	6 cloves
Ginger (chopped)	1 inch piece
Green Chilli (finely chopped)	1
Garam Masala Powder	1 teaspoon
Red Chilli Powder	1 teaspoon
Curd (Dahi/Yogurt, whisked)	1/4 cup
Turmeric Powder (Haldi)	1/2 teaspoon
Tomatoes (finely chopped)	1
Ghee	1 tablespoon
Salt	To taste

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Preparation and Cooking Times

Task	Time Required
Preparation Time	510 minutes
Cooking Time	40 minutes
Total Time	550 minutes

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Instructions

Step 1: Cook the Rice

1. In a large saucepan, heat 1 1/2 cups of water along with the milk.
2. Add cardamom pods, cloves, cinnamon stick, bay leaf, and a pinch of salt.
3. Once the liquid comes to a boil, add the soaked rice.
4. Drizzle ghee over the top and cook on a low flame until the rice is fully cooked.
5. Fluff the rice gently and set aside to cool.

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Step 2: Fry the Onions

1. Heat oil in a pan over medium heat.
2. Add sliced onions and sauté until they turn golden brown and crispy.
3. Remove and place on a paper towel to drain excess oil. Set aside.

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Step 3: Roast the Potatoes

1. Toss the potato cubes with amchur powder, red chilli powder, and cumin powder.
2. Heat a non-stick skillet and roast the potatoes until crispy and golden.
3. Set aside for later use.

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Step 4: Prepare the Chole Masala

1. Pressure cook the soaked chickpeas with a pinch of salt until soft. Drain and set aside.
2. In a deep pan, heat ghee. Add chopped garlic, ginger, and green chilli. Sauté until fragrant.
3. Stir in the chopped tomatoes and cook until they soften.
4. Add turmeric powder, red chilli powder, and garam masala. Mix well.
5. Whisk in the curd and cook on low heat for 2-3 minutes.
6. Finally, add the cooked chickpeas and simmer for 5-7 minutes. Adjust salt to taste.

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Step 5: Assemble the Biryani

1. In a large biryani pot or oven-safe dish, layer half the cooked rice at the bottom.
2. Add a layer of chole masala, followed by a sprinkle of fried onions and roasted potatoes.
3. Add a second layer of rice and top it with coriander leaves, mint leaves, and remaining fried onions.
4. Drizzle a teaspoon of ghee over the top for added flavor.

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Step 6: Steam and Serve

1. Cover the pot tightly with a lid or aluminum foil. Steam on low heat for 10-12 minutes or bake in a preheated oven at 180°C (350°F) for 10 minutes.
2. Serve the Chole Biryani hot with a side of raita, papad, or your favorite chutney.

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Nutritional Information

Nutrient	Per Serving Amount
Calories	320 kcal
Protein	8 g
Carbohydrates	55 g
Fats	7 g
Fiber	6 g
Iron	2 mg

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Enjoy this flavorful Chole Biryani recipe that’s not only delicious but also nourishing!