5 from 1 vote
Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Indian
Keyword: chickpea biryani, chole biryani
Servings: 4
Author: Bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1.5 cups Basmati rice
  • 1.5 cups Kabuli chana/chickpeas/chole(soaked overnight and boiled),instead can use canned chickpea(15.5oz)
  • 1 medium potatoes (cut in med cubes) optional
  • 2 medium onion thinly sliced
  • 1 big tomato
  • 1 tbsp minced ginger-garlic
  • 1 tbsp oil or ghee(clarified butter)
  • 1 tsp jeera/cumin
  • 1 small stick cinnamon
  • 2, bayleaf bayleaf
  • 1/2 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp biriyani masala can use any brand
  • 1.5 tsp chole masala ( i used everest chole masala brand)
  • 1/4 cup curd/yogurt/soy yogurt(for vegans)
  • few mint leaves chopped
  • few coriander leaves finely chopped
  • fried onion for garnishing optional
  • 2.5 cups water
  • 2 tbsp taoil
  • salt to taste
Instructions
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

Recipe Video

Recipe Notes

1. For Vegans ,you can skip yogurt and add lime juice.
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.You can get chole masala powder and biryani masala powder from any indian grocery store.You can use any brands.
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. You can also do a Natural Pressure Release(NPR) ie wait for 10 minutes after the POT beeps and then open the lid.
6. You can increase or decrease spice accordingly.
7. You can add fried onions on top before serving.