Kabuli Chana Biryani
by Tarla Dalal
kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with amazing 33 images.
kabuli chana biryani recipe also known as chole biryani is a unique blend of rice and pulses. Saffron-tinged rice is layered with a tongue-tickling kabuli chana gravy, covered with foil, and baked for a while till the flavours blend to make an awesome chole biryani one-dish meal.
veg chana biryani is way different from the usual vegetable biryani. The healthy chole biryani is protein packed as kabuli chana are rich in protein. It’s a perfect weeknight dinner option, you need no occasion or weekend to make healthy chana biryani.
Kabuli chana biryani falls under the category of one-dish meal . I cook this low calorie chole biryani frequently. It is my favourite brown rice based recipe. Brown rice combined and mixed with saffron milk and coriander, taste amazing and the mildly spiced kabuli chana gravy is finger licking good. This kabuli chana biryani is made with minimum and the most basic ingredients yet the outcome is too good and no compromise on the taste.
People think biryani recipes to be long and complicated but this chole biryani is hassle free to make and is super rich in flavour.
This kabuli chana biryani is so delicious that you just need to serve it with a cup of low-fat curd raita to make a tasty, healthy and satisfying meal. We have used brown rice in this kabuli chana biryani to boost the fibre content. You can go higher up the fibre path by tossing in some more chopped and boiled veggies. This will help to bring down cholesterol levels.
We would also advice you to maintain a small portion size of kabuli chana biryani, because it is always better to be satisfied with small portions of your favourite foods rather than having to totally avoid them.
Enjoy kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with detailed step by step recipe photos below.
Kabuli Chana Biryani recipe - How to make Kabuli Chana Biryani
Preparation Time: Cooking Time: Baking Time: 25 minutes Baking Temperature: 200°C (400°F). Total Time:
Makes 6 servings
For Kabuli Chana Biryani
2 1/4 cups cooked brown rice
1/4 cup chopped coriander (dhania)
1/4 tsp saffron (kesar) strands
1/4 cup warm low fat milk
salt to taste
For The Kabuli Chana Gravy
3/4 cup soaked and boiled kabuli chana (white chick peas)
2 tsp oil
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3/4 cup chopped tomatoes
1 1/2 tsp finely chopped green chillies
salt to taste
1/4 cup whisked low fat curds
For the kabuli chana gravy
- For the kabuli chana gravy
- Heat the oil in a broad non-stick pan, add the ginger and garlic paste and sauté on a medium flame for a few seconds.
- Add the chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for 30 seconds.
- Add the tomatoes and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Switch off the flame, add the curds and mix gently. Keep aside.
How to proceed to make kabuli chana biryani
- How to proceed to make kabuli chana biryani
- Combine the saffron strands and warm milk in a bowl and mix well.
- Combine the brown rice, coriander, little salt and saffron-milk mixture in a deep bowl and mix well.
- Put half the rice mixture in a baking dish and spread it evenly.
- Put the kabuli chana gravy evenly over it and spread it evenly.
- Finally put the remaining rice mixture and spread it evenly.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Serve the {span class="bold1"}kabuli chana biryani{/span} hot.
Like Kabuli Chana Biryani
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Milk-saffron mixture for kabuli chana biryani
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To prepare making kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | take saffron in a small bowl.
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Add milk.
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Mix well and keep aside.
Cooking rice for kabuli chana biryani
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To make the Brown Rice, wash the ir thoroughly under water. This removes the impurities and the excess starch which prevents the rice from being sticky. Transfer the rice to a deep bowl and cover it with enough water to it. Keep it aside for about 2 hours. Soaking helps in cooking the rice faster.
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Take a deep non-stick pan and fill it up with enough water in a deep nonstick pan. Bring it to a boil.
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Add the salt to taste.
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Add the Brown Rice to this water and mix well.
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Cook the Brown Rice for about 20 to 25 minutes or till it’s tender but the grains are separate. It should not be mush.
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Drain the rice using a sieve. You can the rice under cold water so that it cools down quicky and there is no carry-over cooking.
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Transfer the Brown Rice to a plate, spread it out. Use as required.
To make kabuli chana gravy
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To make kabuli chana biryani | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | heat oil in a broad non-stick pan.
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Add ginger paste.
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Add garlic paste.
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Saute on a medium flame for few seconds or until the raw smell goes away.
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Add red chilli powder.
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Add turmeric powder.
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Add 1 tbsp of water.
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Saute on a medium flame for 30 seconds.
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Add tomatoes.
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Add green chillies, you can adjust the spice accoding to your preference.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the cooked kabuli chana and salt.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Switch off the flame, add the curds.
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Mix gently and keep the kabuli chana biryani gravy aside aside.
How to proceed kabuli chana gravy
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To proceed making the kabuli chana biryani, take cooked brown rice in a bowl.
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Add coriander leaves.
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Add salt.
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Add saffron-milk mixture.
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Mix well gently.
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Take a baking dish, put half of the rice mixture in the dish and spread it evenly.
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Put the kabuli chana gravy evenly over it and spread it evenly.
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Finally put the remaining rice mixture and spread it evenly.
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Cover with an aluminium foil.
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Bake kabuli chana biryani | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | in a pre-heated oven at 200 c for 20 minutes. If you do not have an oven at home, microwave it without foil for 4 minutes.
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Serve kabuli chana biryani hot with curds.
| Energy | 143 cal |
| Protein | 4.3 g |
| Carbohydrates | 24.7 g |
| Fiber | 4.2 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 215 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 7.8 mg |
| Folic Acid | 31 mcg |
| Calcium | 64.9 mg |
| Iron | 1.1 mg |
| Magnesium | 56 mg |
| Phosphorus | 100.3 mg |
| Sodium | 14.9 mg |
| Potassium | 187.1 mg |
| Zinc | 0.8 mg |
My family found it very blend. They did not like the preparation. It was not bad but not even good.
Too good... enjoyed it very much. The kabuli chana gravy is really the highlight of the recipe which masks the taste of brown rice completely. I wish a person with heart problems could enjoy a bigger portions of this rice delicacy.
Marvellous ??????