Chole Biryani Recipe - Spicy Chana Biryani Recipe
A vegetarian North Indian Recipes recipe with rice - washed and soaked, cardamom (elaichi) pods/seeds, clove cloves (laung). Ready in 9h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
35 steps- 1
To begin making the Chole Masala Biryani Recipe, let us keep each of the elements ready
garam masala powder(1 teaspoon) - 2
For the fried onionsIn a kadai, heat oil on medium flame, add the sliced onions and fry them until they turn into a deep brown colour
onions - sliced(1/2 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 3
Caramelizing the onions takes a good 10 minutes
onions - sliced(1/2 cup) - 4
So ensure you do it on low heat
- 5
Once the onions are caramelised, drain it on absorbent paper and set aside
onions - sliced(1/2 cup) - 6
For the roasted potatoesIn the same kadai add some more oil and pan roast potatoes until it gets a light brown colour
potato (aloo) - cut into cubes & soaked in salt water(1) - 7
Sprinkle some salt and a pinch of turmeric powder to add taste to the roasted potatoes
inch cinnamon stick (dalchini)(1)salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2)inch ginger - chopped(1)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Drain the roasted potatoes in absorbent paper and transfer it into a bowl
potato (aloo) - cut into cubes & soaked in salt water(1) - 9
Sprinkle the dry masalas- cumin powder, red chilli powder and amchur and toss
amchur (dry mango powder)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2)green chilli - finely chopped(1)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 10
For the RiceIn a pan, heat ghee on medium flame, add cardamom, clove, bayleaf, cinnamon, and salt
rice - washed and soaked(1 cup)cardamom (elaichi) pods/seeds(1)clove cloves (laung)(1)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1)ghee(1 teaspoon)salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)ghee(1 tablespoon)salt - to taste - 11
Add the milk and water and bring to a rolling boil
milk(1/2 cup)/2 water(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 12
When the milk-water comes to a boil, reduce the flame add the drained rice, cover and cook until the moisture is fully absorbed
rice - washed and soaked(1 cup)milk(1/2 cup)/2 water(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 13
Once cooked, turn off the flame and set aside
- 14
Transfer the rice into a mixing bowl and allow it to cool
rice - washed and soaked(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 15
Once the rice has completely cooled, add the coriander leaves, mint leaves, fried onions and potatoes
rice - washed and soaked(1 cup)onions - sliced(1/2 cup)potato (aloo) - cut into cubes & soaked in salt water(1)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina)(1/4 cup) - 16
Give it a good mix
- 17
For the Chole MasalaWash and soak the Kabuli Chana overnight
kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup)garam masala powder(1 teaspoon) - 18
In a pressure cooker, add the kabuli chana, and one cup of water with salt
/2 water(1 cup)salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup)salt - to taste - 19
Pressure cook for 6 whistles, and turn down the flame and continue to cook for another 15 minutes
- 20
Turn off the flame and allow the pressure to release naturally
- 21
Drain the chana from its water and set aside
/2 water(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1)kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup) - 22
In a pan heat ghee, on low flame, ad ginger- garlic-green chili and saute for a couple of minutes, increase the flame to medium heat and add the tomatoes and cover and cook
ghee(1 teaspoon)cloves garlic - chopped(6)inch ginger - chopped(1)green chilli - finely chopped(1)tomatoes - finely chopped(1)ghee(1 tablespoon) - 23
The tomatoes will take about 5 minutes to soften
tomatoes - finely chopped(1) - 24
Once they have softened, add the dry masalas- garam masala, red chilli powder, turmeric powder, salt and chole masala
salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2)green chilli - finely chopped(1)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 25
Mix well
- 26
At this stage reduce the flame and add the yoghurt and the drained boiled chana
kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup) - 27
At the end of this procedure, we should have a semi gravy chole masala, the consistency shall not be too thick or too thin
garam masala powder(1 teaspoon) - 28
To assemble Chole biryani recipeGrease a large glass bowl with ghee, sprinkle some coriander leaves, put a layer of the rice and press it down with the back of the ladle
rice - washed and soaked(1 cup)ghee(1 teaspoon)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina)(1/4 cup)ghee(1 tablespoon) - 29
Next add a layer of the chole masala
garam masala powder(1 teaspoon) - 30
Repeat the layers till the bowl is full
- 31
You need press down each layer
- 32
The final layer of the biryani must be rice
rice - washed and soaked(1 cup) - 33
Once each of those layers are pressed down well, place a plate upside down over the bowl and over turn it
- 34
You will get a chole biryani dome on your plate
- 35
Serve this Chole Biryani Recipe along with Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry), Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions and Methi Pakoras Recipe for a complete weekend meal
onions - sliced(1/2 cup)red chilli powder(1/2 teaspoon)cloves garlic - chopped(6)green chilli - finely chopped(1)red chilli powder(1 teaspoon)curd (dahi / yogurt) - whisked(1/4 cup)
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Chole Biryani Recipe - Spicy Chana Biryani Recipe
A vegetarian North Indian Recipes recipe with rice - washed and soaked, cardamom (elaichi) pods/seeds, clove cloves (laung). Ready in 9h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
35 steps- 1
To begin making the Chole Masala Biryani Recipe, let us keep each of the elements ready
garam masala powder(1 teaspoon) - 2
For the fried onionsIn a kadai, heat oil on medium flame, add the sliced onions and fry them until they turn into a deep brown colour
onions - sliced(1/2 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 3
Caramelizing the onions takes a good 10 minutes
onions - sliced(1/2 cup) - 4
So ensure you do it on low heat
- 5
Once the onions are caramelised, drain it on absorbent paper and set aside
onions - sliced(1/2 cup) - 6
For the roasted potatoesIn the same kadai add some more oil and pan roast potatoes until it gets a light brown colour
potato (aloo) - cut into cubes & soaked in salt water(1) - 7
Sprinkle some salt and a pinch of turmeric powder to add taste to the roasted potatoes
inch cinnamon stick (dalchini)(1)salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2)inch ginger - chopped(1)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Drain the roasted potatoes in absorbent paper and transfer it into a bowl
potato (aloo) - cut into cubes & soaked in salt water(1) - 9
Sprinkle the dry masalas- cumin powder, red chilli powder and amchur and toss
amchur (dry mango powder)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2)green chilli - finely chopped(1)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 10
For the RiceIn a pan, heat ghee on medium flame, add cardamom, clove, bayleaf, cinnamon, and salt
rice - washed and soaked(1 cup)cardamom (elaichi) pods/seeds(1)clove cloves (laung)(1)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1)ghee(1 teaspoon)salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)ghee(1 tablespoon)salt - to taste - 11
Add the milk and water and bring to a rolling boil
milk(1/2 cup)/2 water(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 12
When the milk-water comes to a boil, reduce the flame add the drained rice, cover and cook until the moisture is fully absorbed
rice - washed and soaked(1 cup)milk(1/2 cup)/2 water(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 13
Once cooked, turn off the flame and set aside
- 14
Transfer the rice into a mixing bowl and allow it to cool
rice - washed and soaked(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1) - 15
Once the rice has completely cooled, add the coriander leaves, mint leaves, fried onions and potatoes
rice - washed and soaked(1 cup)onions - sliced(1/2 cup)potato (aloo) - cut into cubes & soaked in salt water(1)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina)(1/4 cup) - 16
Give it a good mix
- 17
For the Chole MasalaWash and soak the Kabuli Chana overnight
kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup)garam masala powder(1 teaspoon) - 18
In a pressure cooker, add the kabuli chana, and one cup of water with salt
/2 water(1 cup)salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup)salt - to taste - 19
Pressure cook for 6 whistles, and turn down the flame and continue to cook for another 15 minutes
- 20
Turn off the flame and allow the pressure to release naturally
- 21
Drain the chana from its water and set aside
/2 water(1 cup)potato (aloo) - cut into cubes & soaked in salt water(1)kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup) - 22
In a pan heat ghee, on low flame, ad ginger- garlic-green chili and saute for a couple of minutes, increase the flame to medium heat and add the tomatoes and cover and cook
ghee(1 teaspoon)cloves garlic - chopped(6)inch ginger - chopped(1)green chilli - finely chopped(1)tomatoes - finely chopped(1)ghee(1 tablespoon) - 23
The tomatoes will take about 5 minutes to soften
tomatoes - finely chopped(1) - 24
Once they have softened, add the dry masalas- garam masala, red chilli powder, turmeric powder, salt and chole masala
salt - salt to tastepotato (aloo) - cut into cubes & soaked in salt water(1)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2)green chilli - finely chopped(1)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 25
Mix well
- 26
At this stage reduce the flame and add the yoghurt and the drained boiled chana
kabuli chana (white chickpeas) - washed and soaked overnight.(1 cup) - 27
At the end of this procedure, we should have a semi gravy chole masala, the consistency shall not be too thick or too thin
garam masala powder(1 teaspoon) - 28
To assemble Chole biryani recipeGrease a large glass bowl with ghee, sprinkle some coriander leaves, put a layer of the rice and press it down with the back of the ladle
rice - washed and soaked(1 cup)ghee(1 teaspoon)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina)(1/4 cup)ghee(1 tablespoon) - 29
Next add a layer of the chole masala
garam masala powder(1 teaspoon) - 30
Repeat the layers till the bowl is full
- 31
You need press down each layer
- 32
The final layer of the biryani must be rice
rice - washed and soaked(1 cup) - 33
Once each of those layers are pressed down well, place a plate upside down over the bowl and over turn it
- 34
You will get a chole biryani dome on your plate
- 35
Serve this Chole Biryani Recipe along with Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry), Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions and Methi Pakoras Recipe for a complete weekend meal
onions - sliced(1/2 cup)red chilli powder(1/2 teaspoon)cloves garlic - chopped(6)green chilli - finely chopped(1)red chilli powder(1 teaspoon)curd (dahi / yogurt) - whisked(1/4 cup)
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