Inspiration
This chickpea biryani recipe is inspired by one of my favorite bloggers, Annika. I love that she uses very few spices that are easy to find: fresh ginger and garlic, turmeric, Kashmiri red chili powder, and garam masala. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I am excited to share my version of the Chickpea Biryani using the Instant Pot pressure cooker and a few of my favorite whole spices. This versatile recipe can be easily modified to use the ingredients you have on hand and to your taste preference.
Recipe
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Storing
Leftover biryani can be refrigerated for 3 to 4 days. As with many Indian foods, the flavors will continue to develop overnight making it a great make-ahead dish. You can also freeze chickpea biryani for up to 2 months. Update Notes: This recipe was originally posted in March 2018, and was updated in March 2023 with a new video and variations.
