Instant Pot Chana Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani. It's a one-pot dish made in the Pressure Cooker in less than 30 minutes. Also known as Chole masala biryani, Kabuli chana biryani or Chana biryani.
Food has always fascinated me since my childhood. Though you crave varieties of food, 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 that 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. Ever since I own an Instant Pot, I only boil chickpea 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.
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Chole Biryani Ingredients
- Chickpeas: You can either use canned or cooked chickpeas for this recipe.
- Rice: Traditionally, long grain basmati rice is used for making biryani, and I have also used white basmati rice for this recipe.
- Yogurt: I have used dairy yogurt. You can use non-dairy yogurt if you are a vegan or add the extra lime juice at the end for the tartness.
- Biryani Masala Powder: You can find biryani masala powder from any Indian grocery store or amazon, or you can make it at home itself. You can use any brand, I have used Shan Biryani Masala for today's recipe.
- Chole Masala Powder: I have used Everest chole masala brand. It is easily found in any Indian grocery store or on Amazon.
- Water: I have used approximately 1 ¼ cups of water for every cup of Basmati rice to make this chickpea biryani in Instant Pot. Adjust water based on the type and quality of rice.
- Spices & Herbs: Mint leaves are optional and are added for additional taste. You can increase or decrease spices according to your preference.
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-stir 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 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 with a side of yogurt or cucumber raita or boondi raita with mango lassi.
Tips & Variations
- Rice: I prefer to use basmati rice to make the chickpea biryani. However, you can use short-grain rice like seeraga samba rice or sona masoori rice.
- Vegans: For vegans, replace yogurt with lime juice, or use plant-based yogurt.
- Canned Chickpeas: If you are using canned chickpeas, you can add it directly or else soak ½ cup of chickpeas for 5-6 hours or overnight and pressure cook for 3-4 whistles. Alternatively, you can boil soaked chickpea in a pot as well.
- Spices: You can buy chole masala powder and biryani masala powder from any Indian grocery store or amazon. Choose any brand. Increase or decrease spices accordingly to your preference.
- Fried Onions: You can add fried onions on top before serving.
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.
Recipe FAQs
A classic biryani is made using basmati rice. This rice is thinner and longer than traditional rice. I prefer Daawat Traditional Basmati Rice or Tilda Legendary Rice Pure Original Basmati brands.
Absolutely! Canned chickpeas work well in the recipe. However, dry chickpeas are healthier, contain less sodium, have no preservatives, and are cheaper. Drain the canned chickpeas and rinse them before using them.
Yes. You can add carrots, green beans, potatoes, and green peas.
More Chickpea Recipes
- Chickpea Cucumber Salad
- Chickpea Coconut Curry
- Chickpea Avocado Sandwich
- Chana Masala
- Beetroot Chickpea Stir Fry
- Chole Paratha
More Vegetable Biryani Recipes
Instant Pot Chana Biryani (Chickpea Biryani)
Ingredients
Measuring cup used 1 cup = 250 ml
- 1.5 cups basmati rice rinsed
- 1.5 cups boiled chickpeas/kabuli chana/chole (soaked overnight and boiled) OR 1 canned chickpeas(15.5oz)
- 1 medium potatoes diced into 1 inch cubes (optional)
- 2 small onion thinly sliced
- 1 large tomato finely chopped
- 1 tablespoon minced ginger garlic
- 2 green chilies slit lengthwise
- ¼ cup mint leaves chopped
- ¼ cup curd (yogurt) or soy yogurt for vegans
- 2 tablespoon coriander leaves
- 2 tablespoon oil
- 2.5 cups water
- salt adjust to taste
- fried onion for garnishing, optional
Whole Spices:
- 2 bay leaf
- 1 inch cinnamon
- 2 cloves
- 1 teaspoon cumin (jeera) seeds
Dry Spices:
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon chole masala ( i used everest chole masala brand)
- ½-1 teaspoon biriyani masala
Instructions
Instant Pot Method:
- 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-stir regularly.
- Add tomato, turmeric powder, red chili powder, chana masala, biryani masala, mint, and cook for another 2-3 minutes.
- Then add boiled chickpea, 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 lid away from you and lastly garnish with cilantro and lime juice.
- Remove lid away from you, 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, 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 in color - 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, potato, yogurt/curd, salt, and cook for another minute.
- Add rinsed basmati rice, water, coriander leaves, and give a 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.
Video
Notes
Tips & Variations:
- Rice: I prefer to use basmati rice to make the chickpea biryani. However, you can use short-grain rice like seeraga samba rice or sona masoori rice.
- Vegans: For vegans, replace yogurt with lime juice, or use plant-based yogurt.
- Canned Chickpeas: If you are using canned chickpeas, you can add it directly or else soak ½ cup of chickpeas for 5-6 hours or overnight and pressure cook for 3-4 whistles. Alternatively, you can boil soaked chickpea in a pot as well.
- Spices: You can buy chole masala powder and biryani masala powder from any Indian grocery store or amazon. Choose any brand. Increase or decrease spices accordingly to your preference.
- Fried Onions: You can add fried onions on top before serving.
Nutrition
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mounica says
Tried this today, tasted amazing. Thanks for sharing.
bhavana says
awsome..thanks for giving the feedback
Mona Patel says
Really trying to eat more brown rice. Can you give me the timings please?
bhavana says
Hi @mona Patel..If your are using brown rice ,you can cook Manual/Pressure Cook on HIGH for 15-18 minutes..But i personally dint try using brown rice