Chole Biryani recipe, Chana biryani, easy Pressure cooker Biryani recipe with full video and step by step instructions.
The Traditional Veg Dum Biryani is made by cooking the rice first and making the gravy with sauce and layering it later and slow cook in a heavy-bottomed pan. As everyone prefers easy and yummy recipe, I am sharing the recipe of Chole biryani recipe, Chana biryani in pressure cooker. I have already posted vegetable biryani in pressure cooker, Paneer Biryani in pressure cooker. I have posted chana pulao recipe very long back in Jeyashri’s kitchen. As I am seeing many recipes online Chole Dum Biryani, I thought of trying out Chole biryani in Pressure cooker.
I followed the recipe of my Paneer Biryani recipe for making this Chole biryani. If you have guests coming home (i know not now, in the future) this can be included in the menu. Just freeze some chana and make this Pressure cooker biryani, for a Sunday brunch. The addition of saffron milk and kasoori methi gives a nice flavor to the Biryani.
Do try out this protein rich Biryani and do let share with me how it turned out.
Chole Biryani recipe
Chole Biryani recipe
Ingredients
- 2 cups chickpeas | chana cooked with a little salt
- 2 tsp Red chili powder
- 1 tbsp Curd
- 1 tsp Kasoori methi
- 2 tsp Chana masala powder or garam masala
- ½ tsp Turmeric powder
- 1.5 cup Basmati rice
- 2 tbsp Oil
- 2 tsp Ghee
- 1 Bay leaf
- 2 Onion
- 1 tbsp Ginger garlic paste
- 2 Tomato
- 2.5 cups Water
- 2 pinches Saffron
- 1 tbsp Warm milk
- Salt as needed
- Mint leaves a handful
- Coriander leaves a handful
Instructions
- Pressure cook pre-soaked chole with salt for 6-7 whistles. Drain water completely.
- I always soak the chickpeas and freeze it well for 2 weeks, so that we can use it anytime we want.
- Let’s do the marination.
- Add the cooked chole in a bowl.
- Add 1 tsp red chili powder,1 tbsp curd, 1 tsp chana masala powder, and 1 tsp kasoori methi
- Mix well. Keep aside for 10 mins.
- Wash and soak 1.5 cups basmati rice in 2.5 cups water.
- Soak 2 pinches of saffron in 1 tbsp warm milk.
- In a pan add 2 tbsp oil and 2 tsp ghee
- Add 1 bay leaf and 2 slit green chilis
- Add 2 thinly sliced onions.
- Saute till translucent.
- Add 1 tbsp ginger garlic paste and saute for a minute.
- Now add salt and mix well.
- Add in 2 chopped tomatoes and cook for 2 minutes.
- Add the marinated chole mix.
- Mix well and cook for 2 minutes.
- Add the soaked rice with water and add the saffron milk.
- Mix well. Add chopped mint leaves and coriander leaves.
- In the last add 1 tsp red chili powder and 1 tsp chana masala or garam masala
- Mix well and cover the cooker.
- Pressure cook for 1 whistle.
- Keep in very low flame for 7 mins and switch off.
- Once the pressure is completely released open the cooker.
- Gently mix from sides.
- Garnish with coriander leaves and add 1 tsp of ghee.
- Serve hot with any raita of your choice.
Notes
- Pressure cook pre-soaked chole with salt for 6-7 whistles. Drain water completely.
- I always soak the chickpeas and freeze it well for 2 weeks, so that we can use it anytime we want.
- Let’s do the marination.
- Add the cooked chole in a bowl.
- Add 1 tsp red chili powder,1 tbsp curd, 1 tsp chana masala powder, and 1 tsp kasoori methi
- Mix well. Keep aside for 10 mins.
- Wash and soak 1.5 cups basmati rice in 2.5 cups water.
- Soak 2 pinches of saffron in 1 tbsp warm milk.
- In a pan add 2 tbsp oil and 2 tsp ghee
- Add 1 bay leaf and 2 slit green chilis
- Add 2 thinly sliced onions.
- Saute till translucent.
- Add 1 tbsp ginger garlic paste and saute for a minute.
- Now add salt and mix well.
- Add in 2 chopped tomatoes and cook for 2 minutes.
- Add the marinated chole mix.
- Mix well and cook for 2 minutes.
- Add the soaked rice with water and add the saffron milk.
- Mix well. Add chopped mint leaves and coriander leaves.
- In the last add 1 tsp red chili powder and 1 tsp chana masala or garam masala.
- Mix well and cover the cooker.
- Pressure cook for 1 whistle.
- Keep in very low flame for 7 mins and switch off.
- Once the pressure is completely released open the cooker.
- Gently mix from sides.
- Garnish with coriander leaves and add 1 tsp of ghee.
- Serve hot with any raita of your choice. We had with Onion raita.
- Ensure the chickpeas are cooked well before the marination.
- You can add whole spices in the oil in the beginning to enhance the flavour of the Chole Biryani.
