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 are like to eat veg meals perfect for them. this also chana
biryani is 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 cooks with meat but the variation in veg with chickpea 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:
- Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
- I added white chickpeas and potatoes, here you can use only one of them
- Ghee can be used instead of oil
- Don't overcook the chickpea (Chana).
- Make non-watery chana aloo gravy. If there is some water then cook on high heat.
- Fully drained rice before making layers.
- Don't overcook the rice during the boil. Make sure to cook 80%
- Gently run the spoon to take out the biryani otherwise the rice will break.
- Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
- Use large-size vessels for layering
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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 pot 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 cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute 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. 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. ley 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 the 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
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
Ingredients For rice:
- 600g, super basmati long grain rice
- 1 liter, of water
- 2-3 pcs, green chilies
- 2 ½ tsp, salt
- 3-4 leaves, mint
- 1 tbsp, white vinegar
- ½ tsp, caraway seeds
- 2 pcs, cloves
- 1-inch, cinnamon stick
- 2 pods, green cardamom
For
potato marination:
- 300g, potato
- 1 pcs, lemon freshly squeezed
- 2 tbsp, homemade biryani masala
- ½ tsp, red chili powder
- ½ tsp, turmeric powder
- 1 tbsp, crushed coriander powder
- Salt to taste
- 75g, homemade yogurt
- 2-3 tbsp, fried brown onion
- 2-3 tbsp, coriander leaves
- 1 tbsp, chopped mint leaves
- 5-7 pcs, green chilies
- 1/6 tsp, orange food color
- 25g, dry plums
For masala:
- 1 cup, onion slices
- ½ cup, ghee
- 200g, tomatoes
- 1 tbsp, ginger garlic paste
- 1 tsp,garam masala
- 2, bay leaves
- ½ tsp, black peppercorns
- 1 pod, black cardamom
- 2 pods, green cardamoms
- ½ tsp, cumin seeds
- 6-7, cloves
- 1-inch stick, cinnamon stick
Other ingredients:
- 250g, white chickpeas boiled/can
- 2 ½ tbsp, pure ghee
- 2 tbsp, milk
- 1/3 tsp, yellow food color
- 2 tbsp, brown fried onion
- 1 tbsp, mint leaves
- 1 tbsp, coriander leaves
- 3-4, tomato slices
How to make the Aloo Chana Biryani?
Preparation
of making aloo chana biryani: 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
Marinating potato: In the mixing bowl pot 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 combine very well then add food color and dry plums. Stir to mix 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
Making gravy for biryani: When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heats up the oil and fry the onion until golden brown. Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. then add tomatoes and ginger garlic paste.
Cook tomatoes with onion masala till softened 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
Cooking Rice: Boil the water by adding salt, and cinnamon sticks.cloves, green cardamom, mint leaves, chilies, and caraway seeds. Bring the water to a boil then add white vinegar. White vinegar will prevent the rice from sticking to each other. Cook the rice grains on a high flame. Switch off the flame when the rice grains are 80% cooked or there is a slight bite. Immediately strain the cooked rice. keep aside
Assembling and Layering Aloo Chana Biryani: 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 and the 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 food with a yellow 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. Serve aloo chana biryani with raita and kabab
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