chana dum biryani

Kabuli Chana Biryani | Chana Biryani Recipe

Kabuli Chana Biryani or Chickpea Biryani is a vegetarian biryani that is deliciously spicy, aromatic, flavourful and perfect as a meal on a lazy Sunday. Serve it with a side of raita and a salad.


Kabuli Chana – 200 Gms (Soaked Overnight)

To make fried onion



To cook rice

Basmati Rice – 1 Cup (250 Ml)


Whole Spices (Cinnamon, Clove, Cardamom, Bay Leaf & Star Anise)

Salt – 1/4 Tsp

To make chana masala

  • Ghee – 2 Tsp
  • Oil – 2 Tsp
  • Whole Spices (Cinnamon, Clove, Cardamom, & Bay Leaf)
  • 2 Medium Size Boiled Potatoes
  • Onion – 1 No. Thinly Sliced
  • Green Chili – 2 Nos Chopped
  • Tomato – 2 Nos Finely Chopped
  • Turmeric Powder – 1/4 Tsp
  • Kashmiri Chili Powder – 2 Tsp
  • Cumin Powder – 1 Tsp
  • Garam Masala – 1 Tsp
  • Salt – 1 Tsp
  • Whisked Curd – 1/2 Cup
  • Mint Leaves
  • Coriander Leaves

To layer the biryani

  • Chana Curry
  • Cooked Basmati Rice
  • Fried Onions
  • Cooked Basmati Rice
  • Ghee – 2 Tsp
  • Fried Onions
  • Mint Leaves


1. Wash and soak the rice for 30 minutes

2. Heat a pot with some water, add the whole spices and bring the water to a boil

3. Add the soaked rice to the water, add salt and give it a stir

4. Cook the rice till it’s 3/4th done, strain it and keep it aside

5. Wash and soak the chickpeas overnight

6. Pressure cook the chickpeas, strain them and keep them aside

7. Heat some oil for shallow frying

8. Fry the onions till they are brown and crispy. Keep them aside

9. Heat a pan with some oil, add red chili powder, salt and mix well

10. Add the boiled and peeled potatoes and fry them

11. Roast the potatoes till they are golden brown and keep them aside

12. Heat a kadai with some ghee and oil

13. Roast the whole spices

14. Add onions and green chili and fry them till they are golden brown in color

15. Add ginger garlic paste and saute

16. Add tomatoes and cook them

17. After 2 mins, add red chili powder, turmeric powder, cumin powder, garam masala and saute well

18. Add curd and saute the masala till oil separates

19. Add the cooked chickpeas, and let the chickpeas cook in the masala for 5 mins

20. Cook the chickpeas well along with the masala

21. Add mint leaves and coriander leaves and mix well

22. Keep the masala aside

23. To layer the biryani, start with the chana masala at the bottom, layer some rice on top of it

24. Layer the rice with the roasted potatoes and fried onions

25. Layer the potatoes with the remaining rice, add some ghee on top of it and add fried onions and mint leaves

26. Leave it in dum for 15 mins

27. Serve the Chana Biryani hot with some raita.