Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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I have used Shan Biryani Masala Powder and Channa/Chole Masala Powder for making this Biryani and they are easily available in Amazon or Local Indian Grocery Stores.

If you are looking for more Biryani recipes do check Paneer Biryani.

INSTANT POT CHOLE BIRYANI Video Recipe

INSTANT POT CHOLE BIRYANI Recipe Card

Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. measuring cup used ,1 cup = 250 ml
  2. 1.5 cups,Basmati rice
  3. 1.5 cups,Kabuli chana/chickpeas/chole(soaked overnight and boiled),instead can use canned chickpea(15.5oz)
  4. 1 medium,potatoes (cut in med cubes)
  5. 2 medium,onion,thinly sliced
  6. 1 big,tomato
  7. 1 tablespoon,chopped ginger-garlic
  8. 1 tablespoon,oil or ghee
  9. 1 teaspoon,jeera/cumin
  10. 1 small stick,cinnamon
  11. 2,bayleaf
  12. 1/2 teaspoon,tumeric powder
  13. 1/2 teaspoon,red chilli powder
  14. 1/2 teaspoon,biriyani masala ( i used sakti biryani masala powder)
  15. 1.5 teaspoon,chole masala ( i used everest chole masala brand)
  16. 1/4 cup,curd/yogurt/soy yogurt(for vegans)
  17. few,mint leaves chopped
  18. lots of coriander leaves, finely chopped
  19. fried onion for garnishing(optional)
  20. 2.5 cups,water
  21. 2 tablespoon,oil
  22. salt to taste
INSTANT POT METHOD
  1. Press saute mode on Instant Pot. Add oil and once it's hot add Bay leaf,Cinnamon stick,Cumin,green chili,chopped ginger-garlic.
  2. Saute for 30 secs(till aromatic).
  3. Then add sliced onions,Saute for 2-3 minutes until they turn light brown in color -stir regularly.
  4. Add tomato,turmeric powder,red chili powder,channa masala,biryani masala,mint and cook for another 2-3 minutes.
  5. Then add chickpea/chole,potato,yogurt/curd,salt and cook for another minute.
  6. Add rinsed Basmati Rice,water,coriander leaves and give a stir .
  7. Press CANCEL button on Instant Pot
  8. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  9. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes
  10. Do a Quick Release(QR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
  11. Remove lid away from you,garnish with Cilantro and lime juice
  12. Chole Biryani is ready.Serve with Raita or plain yogurt.
INDIAN PRESSURE COOKER METHOD
  1. 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.
  2. Then add sliced onions,Saute for 2-3 minutes until they turn light brown in color -stir regularly.
  3. Add tomato,turmeric powder,red chili powder,channa masala,biryani masala,mint/pudina and cook for another 2-3 minutes.
  4. Then add chickpea/chole,potato,yogurt/curd,salt and cook for another minute.
  5. Add rinsed Basmati Rice,water,coriander leaves and give a stir .
  6. Cover the cooker with lid and cook for two whistles.
  7. After 10 mins Fluff up the rice gently.garnish with coriander leaves and lemon juice
  8. Chole Biryani is ready to serve.Serve with raita or kurma
Notes
  1. 1. For Vegans ,you can skip yogurt and add lime juice.
  2. 2. If you are using canned chickpea ,you can add directly ,or else soak chickpea for 5-6 hours or overnight and pressure cook for 3-4 whistles.Alternately you can boil soaked chickpea in a pan as well
  3. 3.You can get chole masala powder and biryani masala powder from any indian grocery store.You can use any brands.
  4. 4. Since tomato-onion mixture releases water ,hence i reduced 1/2 cup of water,ie i added 2.5 cups of water for 1.5 cups of rice.
  5. 5. You can also do a Natural Pressure Release(NPR) ie wait for 10 minutes after the POT beeps and then open the lid.
  6. 6. You can increase or decrease spice accordingly.
  7. 7. You can add fried onions on top before serving.
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