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Chickpeas Biryani (also called Chana Biryani) is a hearty vegetarian version of the traditional biryani. Instead of meat, boiled chickpeas are layered with spiced rice and cooked on dum (steam). The result is a fragrant, flavorful dish where each grain of rice is infused with the aroma of whole spices and the richness of chickpeas.
Chickpeas not only add protein but also make the dish more filling and nutritious. Caramelized onions, tomatoes, yogurt, and biryani masala create a rich base, while saffron milk or ghee adds that festive touch. This dish is ideal for vegetarians who love biryani but want the satisfaction of a meaty texture without using paneer or soy.
It pairs beautifully with raita, salad, or pickle and works well for weekend family meals, potlucks, or even festive occasions.
Cook Rice
Boil water with whole spices and salt. Add soaked rice, cook until 80% done. Drain and set aside.
Make Chickpea Base
Heat oil in a pan. Fry sliced onions till golden. Add ginger-garlic paste and sauté. Add tomatoes, chilies, and dry spices. Cook till oil separates. Stir in yogurt and mix. Add boiled chickpeas and simmer for 10 minutes.
Layer Biryani
In a heavy-bottomed pot, spread half the chickpea masala. Add half the rice. Sprinkle mint, coriander, fried onions, and saffron milk. Repeat with remaining chickpeas and rice. Drizzle a little ghee on top.
Dum Cooking
Cover tightly (seal with dough if desired). Cook on very low heat for 20 minutes, allowing flavors to infuse.
Serve
Fluff gently and serve hot with cucumber raita or boondi raita.
Always soak chickpeas overnight for softness. Canned chickpeas can be used for quick cooking.
Use good-quality basmati rice for long, separate grains.
Don’t overcook rice before layering — it will finish cooking on dum.
Saffron milk enhances aroma, but turmeric water is a budget-friendly substitute.
Leftovers taste even better the next day as flavors deepen.
Yes. Cook chickpeas base, then layer rice. Pressure cook for 1 whistle or Instant Pot on LOW for 6–8 minutes.
It’s mildly spiced, but you can adjust chili and biryani masala to taste.
Yes, replace with cashew or coconut cream for vegan version.
Raita (cucumber, onion, or boondi) and papad are the best accompaniments.
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