Instant Pot Chana Biryani (Chickpea Biryani)

5 from 6 votes

Instant Pot Chole Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani.

Course Main Course

Cuisine Indian

Keyword chickpea biryani, chole biryani, indian

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 509kcal

Author Bhavana Patil

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

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.

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.

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

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.