Instant Pot Chana Biryani Chickpea Biryani

Food has always fascinated me since my childhood. Though you crave various foods, some recipes will always remain your all-time favorite. One such recipe is Chana Masala & Bathura. With this Chana masala recipe, my love for chickpeas and my curiosity to explore more chickpea recipes started. One day, during a casual conversation with my cousin, we spoke about Chickpea Biryani, which she had prepared on her Husband’s birthday. Her excitement for the recipe made me try it the very next day. It’s a protein-packed recipe that not many people have tried to appreciate its taste. This Chole Biryani is a quick and easy rice dish you can make in the pressure cooker in under 30 minutes for a weeknight dinner. It’s a great potluck or lunch box option for adults and kids. I am sharing both Instant Pot and Stovetop pressure cooker methods below. You will need cooked or canned chickpeas for this recipe. I prefer cooking it at home as they are healthier compared to canned. Since owning an Instant Pot, I only boil chickpeas in it. Here is a detailed blog on how to boil chickpeas (soak & no-soak method) in Instant Pot. Alternately, you can also soak ½ cup of chickpeas for 5-6 hours or overnight and pressure cook for 3-4 whistles on the stovetop pressure cooker.

Ingredients

If you are also among the people, who are thinking, about what to do with chickpeas?, then here is my collection of chickpea recipes, which I am constantly growing.

How to Make Chana (Chickpea) Biryani in Instant Pot

Firstly, Press Saute on Instant Pot. Add oil, and once it’s hot, add bay leaf, cinnamon stick, cumin, green chili, chopped ginger-garlic. Saute for 30 secs (till aromatic). Then add sliced onions. Saute for 2-3 minutes until they turn light brown in color regularly. Add tomato, turmeric powder, red chili powder, chana masala, biryani masala, mint, and cook for another 2-3 minutes. Then add boiled chickpea/chole, potato, yogurt/curd, salt, and cook for another minute. Add rinsed basmati rice, water, coriander leaves, and give a stir. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes. Do a Quick Release (QR). Remove the lid away from you, and lastly, garnish with cilantro and lime juice. Instant Pot Chole/Chana/Chickpea Biryani is ready. Serve with Raita or plain yogurt.

Stovetop Pressure Cooker Method

Heat a pressure cooker with oil on medium flame, add spices, jeera, green chilies, and chopped ginger-garlic. Saute for 30 secs until they begin to crackle. Then add sliced onions, Saute for 2-3 minutes until they turn light brown - stir regularly. Add tomato, turmeric powder, red chili powder, chana masala, biryani masala, mint/pudina, and cook for another 2-3 minutes. Then add chickpea/chole, potato, yogurt/curd, salt, and cook for another minute. Add rinsed basmati rice, water, and coriander leaves. Give a quick stir. Cover the cooker with a lid and cook for two whistles. After 10 mins, fluff up the rice gently. Lastly, garnish with coriander leaves and lemon juice. Chole Biryani is ready to serve. Serve with raita or kurma.

Serving Suggestions for Chana Biryani

Serve Chickpea Biryani with any kurma or a side of yogurt or cucumber raita or boondi raita with mango lassi.

Tips & Variations

Storage Suggestions

Storage: Leftover chickpea biryani will last in the refrigerator for 2 days when stored in an airtight container. Freezer: You can freeze in a freezer-safe container or ziplock for up to 2 months in the freezer. Make sure to cool down the chana biryani to room temperature before storing it in the freezer. Reheat: Add a few tablespoons of water and reheat in a microwave or stovetop until warm through.

If you like this recipe, then check out more Chickpea Recipes

Chickpea Cucumber Salad Chickpea Coconut Curry Chickpea Avocado Sandwich Beetroot Chickpea Stir Fry