Kabuli Chana Biryani

Ask any one in Pakistan or India, what is their favourite rice dish? And they would say Biryani without thinking any further. Biryani is a delicious combination of rice layered with chicken or meat korma.Be it a wedding reception, a dinner party or even at a pot luck, chicken or mutton Biryani is the main center of attention.

My whole family loves this dish and so I try to prepare it more often, but I think and you would agree with me, that it's preparation requires meticulous attention and precision. Boil the rice past the 3/4 stage and you can end up with a rice halwa instead of a Biryani. It is also important to keep the perfect ratio of the korma and rice to create the perfect recipe.

After making every version of the dish (well! I have tried most of the versions) I thought of trying the vegetarian style and that's how I had the chance to cook vegetarian/vegan Kabuli Chana Biryani.  This recipe is prepared with the same method as the non - vegetarian one and the taste is out of this world. 

Unlike meat or chicken Biryani, the number of spices used is minimal, only few basic spices along with garam masala are used. The use of saffron along with fresh coriander and green chilies tends to impart fireworks of flavour to the dish.

Ingredients	Quantity
basmati rice	600g
boiled chickpeas	300g
sliced onions	2 medium
tomatoes	2 medium
yogurt	2 tbsp
red pepper	1 1/2 tsp
turmeric	1/2 tsp
garam masala powder	1 tsp
cumin powder	1 tsp
coriander powder	1 tsp
oil	4-5 tbsp
milk	1/4 cup
salt	to taste
saffron strands	few
fresh coriander and green chilies (chopped)	to taste

Prep Time: 30 mins☻    Cooking Time: 40 mins☻    Serves: 5☻    Cuisine: Pakistan/India


Fry the onions until golden brown and set aside.

Soak chickpeas overnight. In the morning boil in water until soft, set aside.

Boil soaked rice in abundant salted water. Drain the water when the rice is 3/4th done. Set aside.

Fry the chopped onions in oil until they turn golden brown in colour, add the chopped garlic and cook for two more minutes.

Now add the peeled and blanched tomatoes, red pepper powder, coriander powder, garam masala and cumin powder, leave to cook on medium heat until the oil separates. Add the salt.

Also add the turmeric powder and 1/4 cup water. Cover with the lid and cook until the oil begins to separate from the sides.

Add the boiled chickpeas along with the water and leave to cook until a thick gravy is formed. Add the yogurt and cook for 2-3 minutes.

Start layering the Kabuli Chana Biryani by first drizzling some oil at the base of the pot. Place some rice at the bottom, now add the chickpea gravy and chopped fresh coriander green chilies and fried onions. Keep layering the rice and chickpea gravy until both have been used.

Now dissolve a pinch of saffron in 1/4 cup warm milk and pour this mixture on top of the layered Biryani. Replace the milk with soy milk and yogurt with equal amounts of tofu for a vegan version.

Place a clean kitchen cloth inside the pot's lid and place it on top of the pot. Now place the pot on a heavy based pan and turn on the heat to low. The Kabuli Chana Biryani will now cook in the steam that will be created inside the pot. It takes about 10-15 minutes to be comletely ready.

Serve with yogurt raita. Do you like Biryani and which one is your favourite? Do let me know!