Aloo Chana Biryani Recipe - Yummy Traditional

Aloo Chana Biryani Recipe


aloo-chana-biryani-recipe-with-step-by-step-photos


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 aloo 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 goes well with GREEN CHUTNEY RAITA and SHAMI KABAB


      
aloo-chana-biryani-recipe

Chana aloo biryani is one 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 cook 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


aloo-chana-biryani

Recipe notes:

  1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
  2. I added white chickpeas and potatoes, here you can be used only one of them
  3. Ghee can be used instead of oil
  4. Don't overcook the chickpea (Chana).
  5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
  6. Fully drained rice before making layers.
  7. Don't overcook the rice during the boil. Make sure to cook 80%
  8. Gently run the spoon to take out biryani otherwise the rice will break.
  9. 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.
  10. Use large-size of the vessel to layering 
    
chana-biryani

 For the more biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

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biryani-recipe

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

           

boil-the-chana

Peel and  cut the potatoes, onion, and tomatoes


       
prepare-veggies


In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies

             

marinate-potato-with-spices

Stir to combine well then add fried brown onion and combine very well then add food color and dry plums

           


Stir to combine very well and keep aside for 15 minutes

       

mix-the-potatoes-and-rest

Soak the rice in enough water for 30 minutes, later strain the rice and keep aside 



soak-the-rice
                          

When the rice getting soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 

     

heat-the-oil-and-fry-onion


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

          

add-whole-spices-and-saute-them

Cook tomatoes with onion masala till soften then add marinated potatoes along with garam masala

        

cook-tomato

Continuously Stir very well until oil is separated. add ½ cup water and let it cook until potato gets done 80% 

                  

stir-very-well

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


        
add--chana-to-the-potato-gravy


Boil the water by adding salt, cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds

       

boil-the-water-with-salt-and-whole-spices

Bring the water to boil then add white vinegar. White vinegar will prevent the rice stick to each other

          

bring-the-water-to-boil

Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite in them, then switch off the flame.

        

cook-the-rice

Immediately strain the cooked rice. keep aside

   

strain-the-rice


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

        

layer-the-rice-with-masala

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

        

put-tomato-lemon-slices-over-rice
                                                                          

Finally, drizzle some milky food yellow color and ghee on top of rice.

             

drizzle-food-color-and-ghee

Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.

         

simmer-the-rice

First, 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes

      

simmer-biryani-on-high-heat

Aloo chana biryani is ready, gently fluff up  the rice

             

aloo-chana-biryani-is-done

Transfer to the serving dish

            

transfer-to-the-serving-dish

Serve aloo chana biryani with raita and kabab


        
   

       



                                                       



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:

  1. 600g, super basmati long grain rice
  2. 1 liter, water
  3. 2-3 pcs, green chilies
  4. 2 ½ tsp, salt
  5. 3-4 leaves, mint
  6. 1 tbsp, white vinegar
  7. ½ tsp, caraway seeds
  8. 2 pcs, cloves
  9. 1 inch, cinnamon stick
  10. 2 pods, green cardamom

For potato marination:

  1. 300g, potato
  2. 1 pcs, lemon freshly squeezed
  3. 2 tbsp, homemade biryani masala
  4. ½ tsp, red chili powder
  5. ½ tsp, turmeric powder
  6. 1 tbsp, crushed coriander powder
  7. Salt to taste
  8. 75g, homemade yogurt
  9. 2-3 tbsp, fried brown onion
  10. 2-3 tbsp, coriander leaves
  11. 1 tbsp, chopped mint leaves
  12. 5-7 pcs, green chilies
  13. 1/6 tsp, orange food color
  14. 25g, dry plums

For masala:

  1. 1 cup, onion slices
  2. ½ cup, ghee
  3. 200g, tomatoes
  4. 1 tbsp, ginger garlic paste
  5. 1 tsp,garam masala
  6. 2, bay leaves
  7. ½ tsp, black peppercorns
  8. 1 pod, black cardamom
  9. 2 pods, green cardamoms
  10. ½ tsp, cumin seeds
  11. 6-7, cloves
  12. 1-inch stick, cinnamon stick

Other ingredients:

  1. 250g, white chickpeas boiled/can
  2. 2 ½ tbsp, pure ghee
  3. 2 tbsp, milk
  4. 1/3 tsp, yellow food color
  5. 2 tbsp, brown fried onion
  6. 1 tbsp, mint leaves
  7. 1 tbsp, coriander leaves
  8. 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 combine very well and keep aside for 15 minutes. Soak the rice in enough water for 30 minutes, later strain the rice and keep aside 

Making gravy for biryani: When the rice getting 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 soften then add marinated potatoes along with garam masala. Continuously Stir very well until oil is separated. add ½ cup water and let it cook until potato gets done 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, cinnamon stick.cloves, green cardamom, mint leaves, green chilies and caraway seeds. Bring the water to boil then add white vinegar. White vinegar will prevent the rice stick to each other. Cook the rice grains on a high flame.when the rice grains are 80% cooked or there is a slight bite in them, then switch off the flame. Immediately strain the cooked rice. keep aside

Assembling and layering aloo chana biryani: 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 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 yellow color and ghee on top of rice. Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet. First, 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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