Chickpea Biryani (Chana Biryani) Recipe

Chickpea Biryani, also known as Chana Biryani, is a delightful and nutritious vegetarian version of the classic biryani. This dish combines tender chickpeas with fragrant spices and basmati rice, creating a flavorful and hearty meal. Perfect for a family dinner or a special occasion, Chickpea Biryani is sure to satisfy your taste buds.

Ingredients

Main Ingredients

• Basmati Rice: 2 cups
• Chickpeas: 1.5 cups (soaked overnight and boiled or canned chickpeas)
• Onions: 2 large, thinly sliced
• Tomatoes: 2 medium, chopped
• Green chilies: 2-3, slit
• Yogurt: 1 cup
• Mint leaves: 1/2 cup, chopped
• Cilantro: 1/2 cup, chopped
• Lemon juice: 2 tablespoons

Spice Blend

• Ginger-garlic paste: 2 tablespoons
• Biryani masala: 2 tablespoons
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Cumin seeds: 1 teaspoon
• Bay leaves: 2
• Cardamom pods: 4
• Cloves: 4
• Cinnamon stick: 1 inch
• Saffron strands: a pinch, soaked in warm milk

Preparation

Preparing the Chickpeas

If using dried chickpeas, soak them overnight and cook them until tender. If using canned chickpeas, drain and rinse them before use. This ensures they are clean and ready to absorb the flavors of the biryani.

Preparing the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. This helps in getting fluffy and separate grains of rice once cooked.

Cooking the Biryani

Sautéing the Chickpeas

Heat a large pan over medium heat and add a bit of oil. Once hot, add cumin seeds, bay leaves, cardamom pods, cloves, and the cinnamon stick. Sauté until fragrant. Add the sliced onions and cook until golden brown. Next, add the ginger-garlic paste and green chilies, and sauté for a few minutes. Add the chopped tomatoes and cook until they soften.

Now, add the boiled chickpeas to the pan. Cook for a few minutes until they are well-coated with the spices. Add the yogurt, red chili powder, turmeric powder, and biryani masala. Mix well and let it simmer for about 10 minutes.

Cooking the Rice

While the chickpeas are cooking, bring a pot of water to boil. Add a pinch of salt and the soaked rice. Cook until the rice is 70% done, as it will finish cooking during the layering and dum process. Drain the rice and set aside.

Layering and Dum Cooking

Layering the Chickpeas and Rice

In a large, heavy-bottomed pot, start with a layer of the chickpea mixture at the bottom. Add a layer of partially cooked rice on top. Repeat the layers until all the chickpeas and rice are used up, finishing with a layer of rice on top. Sprinkle the chopped mint, cilantro, and saffron milk over the final layer of rice.

Dum Cooking Method

Seal the pot with aluminum foil and place a tight-fitting lid on top. Cook on low heat for about 20-25 minutes. This slow cooking process, known as "dum," allows the flavors to meld together beautifully.

Serving Suggestions

Accompaniments

Chickpea Biryani pairs wonderfully with raita (yogurt sauce), papadums, and a side salad. You can also serve it with a simple cucumber and tomato salad for a refreshing contrast.

Garnishes

Garnish the biryani with fried onions, fresh cilantro, and a squeeze of lemon juice before serving. These add an extra layer of flavor and freshness to the dish.

Nutritional Information

Health Benefits of Chickpeas

Chickpeas are an excellent source of protein, fiber, and various vitamins and minerals. They can help with digestion, weight management, and may reduce the risk of several diseases.

Nutritional Breakdown of the Dish

A serving of Chickpea Biryani is not only delicious but also packed with nutrients. Here’s a rough estimate per serving:

• Calories: 350
• Protein: 10g
• Fat: 9g
• Carbohydrates: 55g
• Fiber: 6g

Tips and Tricks

Tips for the Perfect Biryani

• Use long-grain basmati rice for the best texture.
• Don’t skip the saffron; it adds a unique aroma and color.
• Cook the rice until it’s just 70% done to avoid mushy biryani.

Common Mistakes to Avoid

• Overcooking the rice.
• Not layering properly, leading to uneven flavors.
• Using too much water, which can make the biryani soggy.

Variations

Vegan Version

To make a vegan version, simply replace the yogurt with coconut milk or a dairy-free yogurt alternative. It adds a different but equally delicious flavor profile.

Adding Other Vegetables

You can also add other vegetables like peas, carrots, or bell peppers to the biryani for added texture and nutrition.

FAQs

Can I use other types of beans?

Yes, you can use other beans like kidney beans or black beans as a substitute for chickpeas. Adjust the cooking time accordingly if using dried beans.

How to store leftover biryani?

Store leftover biryani in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water.

Can I make this biryani ahead of time?

Yes, you can prepare the chickpea mixture and partially cook the rice ahead of time. Store them separately and layer just before the final cooking.

Is chickpea biryani gluten-free?

Yes, this recipe is naturally gluten-free as it uses rice and chickpeas.

What can I substitute for chickpeas?

If you’re not a fan of chickpeas, you can substitute them with paneer, tofu, or a mix of other vegetables like potatoes and cauliflower.