Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos
Aloo Chana Biryani is quite an easy, delicious, and spiced layered biryani made with white
chickpeas, potato, rice, herbs, and basic spices. This biryani is a vegetarian version, and those who like to eat veg meals perfect for them. This chana
biryani is also different, instead of the
combination of meat and masala.
This one is made with protein-packed chickpeas and potatoes that give
you carbohydrates and protein altogether. An aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB
Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways.
Traditionally, biryani is cooked with meat, but the variation with veg, with chickpeas and
potato, is the most demanding. Locally famous as chana biryani
For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.
Recipe notes:
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To prepare aloo chana biryani, soak the chickpeas for at least 8 hours or overnight
Then in the morning, boil the
chickpeas with a few pinches of baking soda.
Peel and cut the potatoes, onion, and tomatoes.
In the mixing bowl, mix the potatoes along
with lemon juice, red chili powder, turmeric powder, salt, biryani
masala, coriander, mint leaves, and green chilies.
Stir to combine well, then add fried brown onion and mix
very well, then add food color and dry plums.
Stir to combine very well and keep aside
for 15 minutes.
Soak the rice in enough water for 30 minutes; later, strain the rice and keep it aside.
When the rice gets soaked, we will prepare gravy meanwhile In a wide vessel, heat up the oil, and fry the onion until golden brown.
Next, add black peppercorns, bay leaves, cumin seeds, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté them together with onion for a minute. Then add tomatoes and ginger-garlic paste.
Cook tomatoes with onion masala till soft, then add marinated potatoes along with garam masala.
Continuously stir very well until the oil is
separated. Add ½ cup of water and let it cook until the potato gets 80%
Once the potatoes are cooked, add boiled
chickpeas and mix with the masala very well, and allow cooking further for 10
minutes on medium-low heat.
Boil the water by adding salt and cinnamon
sticks. Add cloves, green cardamom, mint leaves, green chilies, and caraway seeds.
Bring the water to a boil, then add white
vinegar.
Cook the rice grains on a high flame. When the rice grains are 80% cooked, or there is a slight bite, switch off the flame.
Immediately strain the cooked rice. keep aside
Now we will begin the layering process.
Spread some ghee on the bottom of the wide vessel. Lay the first layer of rice, then place aloo chana masala over the rice along with fried brown onion.
Next, add some slices of tomatoes, lemon, and mint coriander leaves, then spread the second layer of rice on top of the masala. Repeat the same process in the second layer.
Finally, drizzle some milky yellow food color and ghee on top of the rice.
Towards the end, sprinkle some fried onion
and some mint coriander leaves. Then seal the vessel with a foil sheet.
First, for 10 minutes, simmer the biryani on high flame, then reduce the heat to low and simmer further for 15 minutes.
Aloo chana biryani is ready; gently fluff
up the rice.
Transfer to the serving dish.
