Aloo Chana Biryani Recipe

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:

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 use 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 the 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 vessels for layering 

    

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media

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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. White vinegar will prevent the rice from sticking to each other

          

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

            

Serve aloo chana biryani with raita and kabab

        

   

       

Sofyani Biryani Recipe

                                                 

Sofyani Biryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos

Mutton white biryani is a delicious,mild-spiced, mouth-watering layered white rice dish. made with marinated flavored mutton with mint and coriander leaves.

This recipe originated from the kitchens of the Nizams. It was cooked on special occasions and is known for its aroma and white color.

 

If you go by the original Sofiyani Biryani Recipe, it’s a completely white biryani delicately cooked with almond paste, milk, cream, and yogurt without the usage of any powdered spices especially red chili powder or turmeric powder Rather than green chilies and black pepper powder are used to spike up the heat and whole spices are used for the aromatics. And no saffron.

Toward the end, I drizzled some biryani essence to enhance the aroma but this is totally optional.

                                     

This white biryani can be prepared with any type of meat like chicken, beef, or lamb. the rest of the recipe methods will remain the same. if you are using chicken meat then no need for a long time of marination just 15 minutes is enough

For the best result follow my detailed step-by-step photo instructions and tips above the recipe card

 

Recipe notes:

Rice: Choose aged premium  quality  rice as it cooks up to fluffy long grains, Soaking the rice and cook it in surplus water to get rid of starch and keep the grains non-sticky

 

Marination: long time marination makes the meat soft, tender, and juicy. also, the meat absorbs the flavor just 2 hours of marination is sufficient no need to add papaya to the beef just giving it a proper marination time is good enough for making tender meat

                             

 

Layering biryani: In this recipe, I just made two layers one of which is mutton and the other is rice on top. but you can make 2 or 3 layers of rice as desired. The most important instruction is to use a large capacity pot as your rice won’t be mushy or sticky to each other

 

Biryani essence/kewra don’t skip biryani essence or kewra as this ingredient brings in that unique aroma. a few drops of kewra or biryani essence can make super aromatic biryani 

For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani

If you have tried this Sofyani Biryani then don’t forget to rate the recipe. You can also follow me on social media

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To begin this recipe first chop green chilies, ginger, and garlic coarsely 

                     

Then in a blender put chopped green chilies and ginger-garlic with a little water. and blend it into a smooth paste keep it aside

                       

Take milk and peeled almond 

               

Then blend almond with milk  to a fine paste

                  

Prepare all ingredients that are going to be marinated

                    

Rinse the mutton under the running water and put it into a mixing bowl, Next, add green chili paste, almond paste, yogurt

                      

Add cream, salt, black pepper powder, coriander, and mint leaves

                       

Add lemon juice, and mix everything well

             

Towards the end add the gram masala powder and mix well 

               

And refrigerate for 2 hours 

                                

Wash basmati rice well until the water runs clear, and soak it for at least 3o minutes to 40 minutes 

               

After 2 hours heat the ghee in the pressure cooker/pan add onion, and sauté them for 3-4 minutes or until translucent, add whole spices 

                

And fry them with onion for a minute, Before putting the marinated mutton into the pot stir well again

              

Fry them with onion and spices for 5-6 minutes on medium flame, Pour water into the mutton and let it come to the boil

               

Close the cooker's lid and cook for around 15 minutes on medium heat after whistling. I used a pressure cooker while you can use a pot

              

After 15 minutes let the pressure release naturally, then open the lid and check if the water quantity is more continue to cook on the high flame until the moisture is almost evaporated and a thick gravy is left

                 

Preheat the heavy iron Tawa 

               

Bring water to a boil in a large pot by adding green chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt white vinegar, and oil

                       

Add the drained rice into the water, Cook until 90% done on a medium flame. The rice will be al-dente at this stage and you will feel the bite if eaten but almost done

                    

When done drain it into a colander 

             

Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice

                 

Next layer rice on top of the mutton masala. Pour a little warm milk, ghee 

                 

Sprinkle the brown onion and coriander 

                    

Add a few drops of biryani essence

                   

Cover the pot with the lid and keep the heavy object over the lid so that steam can be sealed within the pot

Simmer the rice first 5-8 minutes on a high flame. And then on low heat for 10 minutes

                  

You can insert a skewer or a long spoon into the base and check if it is still very moist, You must get the grease, not moisture. As seen it is still very wet. seal it and put it back on the stove for a few more minutes, Seal back and allow it to rest for another 10 minutes

                

Sofyani biryani is done. allow a bit to cool down. otherwise, biryani rice may be broken up. fluff the rice up

                      

And transfer to the serving tray/plate

                     

Serve sofyani biryani with raita