Chole Biryani, a quick one pot flavorful and protein rich meal usually served with Raita. Soaked Chole is cooked with onion-tomato based gravy which is flavored with chana masala and other spices. A perfect meal for lunch box!
Chole Biryani, a one-pot, protein-rich rice variety perfect for Kid’s Lunch Box. Chole is soaked overnight and cooked along with onion-tomato and spices. Who don’t want to say no to Biryani? I didn’t have the conventional vegetables to make Biryani today, but I crave for Biryani. So I thought of using Chole to make Biryani. This Chole Biryani is simple, quick and easy to make in pressure cooker. We can make this as dum biryani with layers. But I always prefer pressure cooker Biryani is less time consuming and easy to make for busy morning especially for Kid’s Lunch Box!
Nutrition benefit of Chickpeas:
Chickpeas are very healthy as they are rich in both soluble and insoluble dietary fibre. They are the good source of protein for vegetarians. Nutritions also say that Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Salad with chickpeas are tasty and can keep you full longer, controlling the appetite.
Tips for making Chole Biryani:
For cooking this Biryani in pressure cooker in one shot, we need atleast 8-12 hours of soaking Chickpeas. If we forgot to soak overnight, we can soak in hot water for about 4 hours along with a pinch of baking soda. That will help the chole gets cooked completely along with Biryani masala
Ghee gives absolute taste to Biryani but we can also use Oil for preparing masala
Grinding Green Chili, Ginger, Garlic, Fennel seeds helps to blend the flavor nicely with the rice. We can also add these without grinding
For Vegans, instead of Curd we can add lemon juice
Instead of water we can add thin coconut milk
We can garnish with browned onions before serving
Adjust the spices according to your spice levels
Serve with Cucumber Raita or any raita of your choice
Chole Biryani, a quick one pot flavorful and protein rich meal usually served with Raita. Soaked Chole is cooked with onion-tomato based gravy which is flavored with chana masala and other spices. A perfect meal for lunch box!
Take fennel seeds, garlic, ginger and green chili in a mixer jar and grind it to paste. Set this paste aside
Cooking Biryani
Heat ghee/oil in a pressure cooker. Add bay leaf and give a mix. Add Sliced onions to the pressure cooker and saute the onions till translucent
Next, add tomato to the pressure cooker. Then, add the chole masala, red chili powder, coriander powder and Chole Masala. Give a good mix
Now, add the mint leaves and along with ground greenchili-ginger-garlic-fennel paste which we prepared in the first step. Mix everything well. Add 1/4 cup of water to make sure the masalas' don't get burnt
Add curd to the onion-tomato gravy and give a mix. Now we need to drain water from soaked chickpeas and add it to the cooker
Next, drain water from the rice and add the rice to the pressure cooker. Mix gently without breaking the rice
Finally add 1.5 cups water. Add required salt and gently mix.
Close the pressure cooker with a lid and weight. Keep in low flame and allow the biryani to cook for about 20 mins in low flame.
Once the pressure is fully released, open the lid. Garnish the Chole Biryani with coriander leaves
Serving Time
Serve the delicious Chole Biryani with any Raita of your choice and relish!
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Instructions with Step by Step Pictures
SOAKING CHICKPEAS
Wash and soak chickpeas overnight
SOAKING RICE
Wash and soak rice for about 20 mins
GRINDING PROCESS
Take fennel seeds, garlic, ginger and green chili in a mixer jar
Grind it to paste. Set this paste aside
COOKING BIRYANI
Heat ghee/oil in a pressure cooker. Add bay leaf and give a mix.
Add Sliced onions to the pressure cooker and saute the onions till translucent
Next, add tomato to the pressure cooker.
Then, add the chole masala, red chili powder, coriander powder and Chole Masala. Give a good mix
Now, add the mint leaves
Then add ground greenchili-ginger-garlic-fennel paste which we prepared in the first step. Mix everything well. Add 1/4 cup of water to make sure the masalas’ don’t get burnt
Add curd to the onion-tomato gravy and give a mix.
Now we need to drain water from soaked chickpeas and add it to the cooker
Next, drain water from the rice and add the rice to the pressure cooker. Mix gently without breaking the rice
Finally add 1.5 cups water. Add required salt and gently mix.
Close the pressure cooker with a lid and weight. Keep in low flame and allow the biryani to cook for about 20 mins in low flame.
Once the pressure is fully released, open the lid. Garnish the Chole Biryani with coriander leaves
SERVING TIME
Serve the delicious Chole Biryani with any Raita of your choice and relish!
You prepare tempering followed by preparing masala in an open pan. After adding rice and water keep in high flame bring it to boil and allow the water to reduce. Then close the pan with lid and cook in low flame for 15 mins. Watch and stir occasionally to make sure its not getting burnt or stuck to the bottom of the pan
Hello Sowmya:
How would I do this dish using the stove-top method?
You prepare tempering followed by preparing masala in an open pan. After adding rice and water keep in high flame bring it to boil and allow the water to reduce. Then close the pan with lid and cook in low flame for 15 mins. Watch and stir occasionally to make sure its not getting burnt or stuck to the bottom of the pan
what is the rice measure for this recipe?
I used 1 Cup of rice for this recipe