Chana Dum Biryani Recipe is also known as Chole Biryani or Chickpea Biryani. This chana dum biryani is a one pot protein rich variety rice. It is packed with aromatic spices along with saffron using the technique of dum cooking.
About Chana Dum Biryani
Generally we make biryani with vegetables but here I have chana as main ingredient. This healthy chana dum biryani is healthy as its rich in protein. Chana Biryani or chole biryani is my most favorite. Rice cooked along with whole garam masala spices combined with prepared chana masala gravy, mint, coriander leaves, saffron milk layered and cooked in dum makes it a perfect weekend special especially kids will love it. Pin Dum biryani is a time consuming process I agree however with a little planing and prepreparations makes it a easy deal.
Similar Biryani Recipes
Chana biryani Soya chunks biryani Vegetable biryani Mushroom biryani Plain biryani
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How to make Chana Dum Biryani
1.To begin with soak chana overnight or for atleast 8-10 hours.Pin 2.First pressure cook along with enough water and salt for 5 whistles in low medium flame. Cooked chana should be soft when pressed but not mushy.Pin 3.Soak saffron in warm milk, mix it well and set aside. Pin 4.Whisk thick curd and set aside.Pin 5.Soak basmati rice in water for 10 mins.Rinse well , drain and set aside.Chana dum biryani is little time consuming but with a bit of prepreparations this can be made easily.Pin 6.To a pan – heat oil , ghee add cashews fry until golden. Remove and set aside.Pin 7.Now add sliced onion fry until golden brown and set aside. Pin 8.Now add all the whole spices along with green chillies, ginger garlic paste. Saute for a minute.Pin 9.After that add onion fry until golden.Pin 10.Next add tomato, fry until mushy and raw smell leaves.Pin 11.After that add red chilli powder, coriander powder, garam masala powder along with mint and coriander leaves. Give a quick saute, do not burn the spice powders.Pin 12. Add cooked chana along with whisked curd.Pin 13.Mix it well. Let it start to boil.Pin 14.When it starts to boil cook covered for few mins until the mixture becomes slightly thick.Pin 15.The curry has become thick. Switch off and set aside.Pin 16.After that to a big pot add 4 cups water along with whole spices like star anise, cinnamon, cardamom, cloves along with salt.Let it boil then add soaked, drained rice.Pin 17.Cook exactly for 5-6 mins not more than that.Pin 18.It should break like this and not become soft when pressed. Make sure rice is cooked only till 3/4th done.Pin 19.Drain water and keep the cooked rice aside.The cooked rice itself is so aromatic that the kids could’t wait for chana dum biryani to get ready.Pin 20.These steps should be done off the stove. Brush the bottom of the biryani pot with little oil.Pin 21.Add 3/4 th of prepared chana gravy to the pot.Pin 22.Now next layer:add rice along with fried onion and half of mint and coriander leaves.Pin 23.Next add rice as top final layer along with remaining 1/4 portion chana gravy. Pin 24.Add remaining fried onion,coriander, mint leaves along with essence, saffron milk.Pin 25.Close with a tight lid.If there is any opening seal with chapathi dough. My lid is tight so sealed just the hole on the lid.Pin 26.Heat dosa tawa. Keep the flame as lowest as possible.Pin 27.Keep the biryani pot on the dosa tawa.Dum cook in lowest flame for 10 mins. Switch off and set aside for for 5-10 mins undisturbed.Pin 28.Finally open,the aroma is just so so good.Pin 29.Fluff it gently. Do not overmix.Pin 30.Serve immediately without mixing much so that the layers are not completely mixed.Pin Serve hot! Pin
Expert Tips
Be very careful while cooking rice as if rice becomes mushy then dum cooking will not be possible. Rice should be cooked only till 3/4 th and it should break when you press and not soft. You can replace white chana with brown chana too or use a combination of it but make sure each is cooked soft. You can even add fennel seeds or cumin seeds along while cooking rice. Use a heavy bottomed pot to make dum biryani. Always brush the bottom with little oil to make it greasy and to avoid burning or sticking. The spice level is medium if you want add more red chilli powder, green chillies to make it more spicy.
Variations
Instead of layering you can mix everything and dum cook for 10 mins too. To make it vegan you can replace curd with coconut milk. Replace milk with water for soaking saffron. You can skip tomato too if you prefer.
Serving and and Storage Suggestion
Serve chana dum biryani with onion raita or papad. This dum biryani keeps well for a day in room temperature and another day if kept in fridge. But it tastes best when served hot and with layers I would recommend finishing it off the same day itself. Pin
