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Chana Biryani Recipe | How to make Channa Biryani

Easy and healthy chana biryani using pressure cooker
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Rice/Biryani
Cuisine: South Indian
Author: Kalyani


  • Basmati rice - 1 cup
  • White Channa - 1/2 cup
  • Onion - 1 large sized
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Water - 1.5 cups
  • Salt - as required
  • Lemon juice - 1 tsp

To Grind

  • Tomato - 1 medium sized
  • Green chillies - 1
  • Ginger - 1 inch piece
  • Garlic - 4 cloves
  • Mint leaves - 1/8 cup
  • Corainder leaves - 1/8 cup
  • Coconut grated - 1/4 cup

To temper

  • Ghee - 2 tbsp
  • Oil - 1 tsp
  • Bay leaves - 1
  • Cinnamon - 1/4 inch piece
  • Cloves - 2
  • Cardamom - 1



  • Soak chana in water for at least 7 hours or overnight. Then pressure cook the channa for 5 whistles in medium flame. Once pressure released from the cooker, collect the cooked chana in a bowl and keep aside.
  • Take all the ingredients under to grind in a blender without adding water and grind it to a smooth paste. Set aside. Measure 1 cup of rice and wash it well in running water. Soak the rice in water for at least half an hour.


  • Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, & cardamom. Fry for a minute and then add onions. Saute them nicely until golden brown. Once onions becomes transparent, then add the ground masala paste.
  • Mix it well and stir it for three minutes. Now add red chilli powder,coriander powder and garam masala powder. Mix them together and fry them for five minutes. Then add pressure cooked channa and mix well with the gravy. Saute them for 3 minutes.
  • Once the channa is well coated with the gravy, add soaked basmati rice and mix well.
  • Add 1.5 cups of water and bring it to a boil. Then close the lid of pressure cooker and cook everything in low medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and add lemon juice and top with ghee if required.


Serving: 2g