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 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:

Super basmati rice is the ideal choice for making any type of biryani. However, sella rice can be used as a substitute for basmati rice.

For this recipe, I added white chickpeas and potatoes, but you can use either one of them if you prefer.

Feel free to use ghee instead of oil for added flavor.

Make sure not to overcook the chickpeas (chana). Aim to create a non-watery chana aloo gravy; if it has excess water, cook on high heat to evaporate it.

Before layering the biryani, fully drain the rice. Be careful not to overcook the rice during boiling; it should be cooked to about 80%.

When serving the biryani, gently run the spoon along the edges to avoid breaking the rice. 

Avoid inserting the spoon into the middle of the pan; instead, serve the biryani by taking from the sides.

Lastly, use large-sized vessels for layering the ingredients to ensure proper cooking.

    

 For more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

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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. 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. 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.

            

Serve aloo chana biryani with raita and kabab.

        

   

       

Chicken Fried Rice Recipe (Chinese Fried Rice)

                                                            

Chicken Fried Rice Recipe | Chinese Fried Rice | Step-by-Step Photos and Video......

 

Restaurant-style fried rice is one of the most popular and delicious rice dishes. While this dish is typically cooked in sesame oil, I prefer to use olive oil instead, as I’m not fond of the taste of sesame oil or the fried rice often served in restaurants. Whenever I crave this flavorful rice, I prepare it at home using leftover or freshly cooled boiled rice.

 

I have always loved fried rice for its comforting and delightful flavour, and this particular version is perfect for a weeknight dinner. Like other easy weeknight dinners and one-pan meals, it can be made in a single pan, making cleanup a breeze. Everyone in the family will enjoy it!

This recipe features some of my favourite ingredients: fried chicken, scrambled eggs, and stir-fried vegetables. You can even make a double batch, as I often crave the leftovers the next day!

For a detailed recipe, watch my video where I explain the steps one by one.

                                           

My Latest Video Chicken Fried Rice:

 

What Kind of Rice Should You Use for Chicken Fried Rice?

Use cooked short-grain white rice for chicken fried rice. This recipe calls for frozen rice for an easy shortcut, but you can also use leftover rice or freshly cooked rice that has been cooled.

 

Which Type of Chicken is Most Flavorful in Fried Rice?

Typically, people coat chicken with just cornflour and salt before frying it. In this restaurant-style fried rice, I use marinated chicken pieces with essential seasonings, then stir-fry them with chopped garlic. This method of preparing fried chicken adds a flavorful taste to the fried rice.

 

When Should You Add the Egg to Fried Rice?

Add the egg after the rice, meat, and vegetables have all cooked. You can either scramble an egg separately and mix it in with the rest of the ingredients or simply incorporate a prepared scrambled egg. 

                         

Can You Freeze Chicken Fried Rice?

Yes, you can! This fried rice freezes and reheats well. Simply freeze the cooled rice in an airtight container for up to one month and allow it to thaw in the refrigerator before reheating.

 

Chicken Fried Rice Ingredients:

Chicken Thighs:

I prefer using thighs for this recipe because they are richer and more flavorful than chicken breasts. Unfortunately, I didn’t have chicken thighs available, so I used breasts instead. You can choose either thighs or breasts based on your preference for white meat.

Oyster Sauce:

I opt for oyster sauce instead of soy sauce in this recipe because I find it tastier. If you don’t like its flavour, you can substitute it with dark soy sauce to suit your taste.

                      

Worcestershire Sauce:

This sauce is typically used in meats to make them tender and juicy, but can also be used in fried rice or various pasta dishes. However, you can skip it and use soy sauce or red vinegar as a substitute.

Sesame Oil: 

This adds a warm, toasty flavour to the veggie-packed dish. Since I don’t prefer sesame oil, I omit it and use olive oil instead. However, feel free to use sesame oil if you like it.

Eggs:

These add richness and protein to the dish.

Aromatics:

Fresh garlic and ginger provide major flavour to the chicken fried rice, making it savoury, herby, and slightly spicy.

Rice:

Frozen white rice is the key to quick (30-minute) fried rice; I always keep a bag in the freezer. 

Vegetables:

Frozen mixed veggies are another great shortcut ingredient that cooks quickly.

Enjoy making your homemade chicken fried rice!

                           

You might like these:

vegetable pulao

zeera rice 

Yellow rice

Savour Food Pulao Kabab

Kabuli Pulao 

Have you tried Chicken Fried Rice? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Ingredients of marinated chicken: 250g, boneless chicken strips 1 tsp, ginger powder 1 tsp, garlic powder 1 tsp, white pepper 1 tsp chilli flakes 1/3 tsp lemon salt

For scrambled eggs: 2 nos, eggs 1/4 tsp, orange food colour 1/6 tsp .salt

Other ingredients: 300g, cold-boiled basmati rice 1 tbsp olive oil 1 tbsp, chopped garlic 1 tsp oyster sauce 1 tbsp Worcestershire

For Veggies: 1 cup, capsicum, thin slices 1/3, carrot, thin slices 1 cup, grated cabbage 1/3 cup, spring onion green part

                     

How to make chicken fried rice?

Chicken Fried Rice: Cutting, Marinating, and Cooking Steps

Cutting and Marinating Chicken Strips:

Start by cutting chicken thighs into strips, as they are ideal for creating flavorful fried rice.

Wash the chicken strips thoroughly, ensuring all excess water is removed. Leftover water can disrupt the marination process.

For marinating:

Add dry spices such as ginger powder, garlic powder, white pepper, chilli flakes, and lemon salt to the chicken. 

Mix well and let it sit for about an hour to allow the flavours to absorb.

                                             

Scrambling Eggs:

Crack a few eggs into a bowl, adding a pinch of salt and a dash of orange food colouring (this adds a nice touch of colour to the rice). Beat the mixture until well combined. 

                                     

In a pan, heat 1 tablespoon of olive oil and pour in the egg mixture, cooking it until it forms fluffy scrambled eggs.

                                

Cooking the Marinated Chicken:

In another deep pan or wok, heat 2 tablespoons of olive oil (or sesame oil, if you prefer). Add chopped garlic and sauté until fragrant. 

Add the marinated chicken strips to the pan, stirring well. Cook the chicken over a low to medium flame.

                              

Remember to season with salt since it wasn’t added during marination. Cover the pan and let the chicken cook for about 10 minutes, or until it becomes 90% tender.

                           

Mixing in Veggies and Rice:

Once the chicken is nearly cooked, add vegetable slices, such as capsicum and carrots.

Stir until the veggies soften, then incorporate grated cabbage or any other vegetables of your choice. 

                         

Mix the cabbage with the chicken and veggie mixture for about 2-3 minutes. Next, gradually add cooled rice.

                                                  

Mixing continuously to combine the ingredients over high heat.

                                               

Add oyster sauce, Worcestershire sauce, the scrambled eggs, and chopped spring onions. Mix thoroughly, adjusting the salt as necessary.

                                            

Final Stir-Frying:

Keep stirring the rice mixture over high heat for about 3-4 minutes to ensure everything is well combined and heated through. 

                                  

Once done, transfer the chicken fried rice to a serving plate.

Serving Tips:

Serve the hot fried rice alongside dishes like dry beef chilli, chicken shashlik, or chicken Manchurian for a delightful meal! Enjoy!