Instant Pot Chana Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani. It's a one-pot dish made in the Instant Pot pressure cooker in less than 30 minutes. Also known as chole masala biryani, or Kabuli chana biryani.
Food has always fascinated me since childhood, and some recipes, like chana masala with bhatura, will always be my favorites. Chickpeas, a great source of plant-based protein, sparked my love for them and inspired me to explore more chickpea dishes.
During a conversation with my cousin, she shared how she made Chickpea Biryani for her husband's birthday. Her excitement inspired me to 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.
For this recipe, you'll need cooked or canned chickpeas. I prefer cooking them at home for a healthier option. Ever since I got an Instant Pot, I exclusively boil chickpeas in it. Here’s a detailed blog on boiling chickpeas (soak & no-soak method) in an Instant Pot. Alternatively, you can soak ½ cup of chickpeas for 5-6 hours or overnight and pressure cook for 3-4 whistles on a stovetop pressure cooker.
More Biryani Recipes, you may like
Ingredients
- Chickpeas: You can use canned or cooked chickpeas for this recipe. I used Instant Pot to boil the chickpeas.
- Rice: Traditionally, long-grain basmati rice is used for making biryani, and I used white basmati rice for this recipe.
- Yogurt: I have used plain 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. You can use any brand, I have used Shan Biryani Masala for today's recipe.
- Chole Masala Powder: I used Everest chole masala brand.
- Water: I 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.
How to Make Chana (Chickpea) Biryani in Instant Pot
Press Saute on Instant Pot. Add 2 tablespoons oil (or ghee), and once it's hot, add 2 bay leaf, 1-inch cinnamon stick, 1 teaspoon cumin seeds, 2 green chilies, 1 tablespoon ginger-garlic paste. Saute for a few seconds till they are aromatic.
Then add 2 small thinly sliced onions. Saute for 2-3 minutes until they turn light brown in color regularly.
Add 1 large tomato (finely chopped), ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 2 teaspoons chole masala powder, ½-1 teaspoon biryani masala, ¼ cup mint leaves, and cook for another 2-3 minutes.
Then add 1.5 cups of boiled chickpeas, 1 medium diced potato (1-inch cubes), ¼ cup yogurt, salt, and cook for another minute.
Add 1.5 cups of rinsed basmati rice, 2.5 cups of water, and give a stir.
Close the Instant Pot with pressure valve to Sealing. Pressure Cook on High Pressure for 6 minutes.
Do a Quick Release (QR). Remove the lid away from you, and lastly, Add 1 tablespoon of lemon juice and garnish with 2 tablespoons of coriander leaves.
Instant Pot chana biryani is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the same steps as Instant Pot. Cover the cooker with a lid and cook for two whistles on medium flame. All other steps remain the same.
Serving Suggestions for Chana Biryani
Serve chickpea biryani with a side of plain yogurt, onion tomato raita, or boondi raita. I also love to pair the biryani with mango lassi or nimbu pani (Indian lemonade).
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.
- Other Vegetables: You can add other veggies like carrots, green beans, potatoes, and green peas.
- Fried Onions: You can add fried onions on top before serving.
- Vegans: For vegans, replace yogurt with lime juice, or use plant-based yogurt.
Expert Tips
- Canned Chickpeas: If you use canned chickpeas, add them directly or soak ½ cup of chickpeas for 5-6 hours or overnight and pressure cook for 3-4 whistles. Alternatively, you can boil soaked chickpeas in a pot as well.
- Spices: You can buy chole masala powder and biryani masala powder from any Indian grocery store or Amazon. If you don't get biryani powder, then use garam masala.
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
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.
If you like this recipe, then check out more Indian Chickpea Recipes
Instant Pot Chana Biryani (Chickpea Biryani)
Ingredients
- 1.5 cups basmati rice rinsed
- 1.5 cups boiled chickpeas (kabuli chana) (soaked overnight and boiled) or 1 canned chickpeas (15.5oz)
- 1 medium potato diced into 1-inch cubes (optional)
- 2 small onions thinly sliced
- 1 large tomato finely chopped
- 1 tablespoon ginger garlic paste
- 2 green chilies slit lengthwise
- ¼ cup mint leaves chopped
- ¼ cup curd (yogurt) or soy yogurt for vegans
- 2 tablespoons coriander leaves
- 2 tablespoons oil
- 2.5 cups water
- salt adjust to taste
- 1 tablespoon lemon juice
Whole Spices:
- 2 bay leaf
- 1 inch cinnamon
- 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 seeds, green chili, ginger-garlic paste. Saute for a few seconds 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, salt, and cook for another minute.
- Add rinsed basmati rice, water, 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 coriander leaves and lime juice.
- Instant Pot Chole Biryani is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method:
- Follow the same steps as Instant Pot. Cover the cooker with a lid and cook for two whistles on medium flame. All other steps remain the same.
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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Mona Patel
Really trying to eat more brown rice. Can you give me the timings please?
bhavana
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
mounica
Tried this today, tasted amazing. Thanks for sharing.
bhavana
awsome..thanks for giving the feedback