Chana Biryani Recipe | HF Food Blog

Channa Pulao is a flavorful and a very simple dish. As channa (chickpeas) is rich in protein and fiber, this pulao is very healthy and makes a wholesome meal. It also makes a perfect lunch box recipe.This dish comes to rescue when one does not have the time or energy to cook an elaborate meal yet want something nutritious, comforting and tasty.

Chana Biryani Recipe | HF Food Blog Mithra
  • 5-10 minutes
  • 1 Servings
  • 1 cals


  • 2 cups Basmati rice
  • 1 cup White chana (chick peas)
  • 1/2 cup Sambar Onions (Shallots)
  • 2 Tomato, medium
  • 2 Cardamom
  • 1 inch stick cinnamon
  • 3 Cloves
  • 1/4 tsp fennel seeds
  • 1 pich Kal paasi (stone flower)
  • 1 Star Anise (Annasi poo)
  • 1 Bay Leaf
  • 1 tsp red chili powder
  • 1 cup coconut milk
  • 2 cups Water
  • 2 tbsp Oil
  • 2 tbsp ghee
  • salt to taste
  • For the paste: 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1 inch piece Ginger
  • 5 pods garlic
  • 2 Green chilies
  • 1/4 cup Fresh grated coconut


  1. Soak chana dal in water overnight or for 6-7 hours.
  2. After soaking time, discard the water, rinse well and pressure cook with 1/8 tsp salt in enough water for 4-5 whistles or till soft.
  3. Once the pressure is gone, open and tilt the entire contents into a colander and drain the water completely. Keep aside.
  4. Rinse basmati rice once in enough water. Discard the water and soak the rice in enough water for 20 minutes. Wash coriander and mint leaves well.
  5. Take the leaves, ginger, garlic, green chilies and coconut in a mixer jar and grind to a fine paste using little water.
  6. Keep aside.
  7. Using a mortar and pestle pound together cardamom, cloves, fennel seeds and cinnamon coarsely. You can also use a coffee grinder and grind to a coarse powder.
  8. Extract fresh coconut milk, measure and keep aside. I took a mix of the first thick milk and the thin second milk. You can also use coconut milk from a carton.
  9. Heat a pressure cooker and add oil and ghee.
  10. Add bay leaf, star anise and stone flower and cook for 4-5 seconds till the aroma arises.
  11. Add chopped sambar onions (Shallots) and cook till it turns pink.
  12. Add chopped tomato and cook for 2-3 minutes till it turns soft.
  13. Add the freshly ground mint and coriander paste and mix well.
  14. Cook for 3-4 minutes over low flame for the raw smell to disappear and the oil begins to separate.
  15. Add drained chick peas, red chili powder, coarsely pounded spice powder and mix well.
  16. Drain the water completely from the rice and add it to the pressure cooker and mix well.
  17. Add coconut milk, water, salt and stir the entire contents to mix well.
  18. Close the pan with the lid and pressure cook for 2 whistles over high flame and switch off the stove.
  19. Wait for the pressure to release by itself and open the lid.
  20. Stir gently for the rice to mix well and to prevent it from breaking off.
  21. Chana Biryani is ready to serve.
  22. Enjoy it hot with any raita of your choice.
See Recipe
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