Chickpea Biryani is a healthful one-pot vegetarian dish with protein-rich chickpeas cooked in caramelized onions and spices over aromatic basmati rice. Paired with cooling cucumber raita and a squeeze of contemporary lime, this biryani makes a hearty gluten-free meal.
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Inspiration
This chickpea biryani recipe is impressed by considered one of my favourite bloggers, Annika. I like that she makes use of only a few spices which might be simple to seek out: contemporary ginger and garlic, turmeric, Kashmiri purple chili powder, and garam masala.
I’m excited to share my model of the Chickpea Biryani utilizing the Immediate Pot strain cooker and some of my favourite complete spices. This versatile recipe will be simply modified to make use of the components you’ve readily available and to your style desire.
Components
- Chickpeas – Dry chickpeas (also referred to as garbanzo beans or “Kabuli Chana / Chole”) are a pantry staple and a superb supply of plant-based protein. Soak them in heat water in a single day after which strain cook dinner them within the Immediate Pot. You can even use canned chickpeas in case you are quick on time. I’ve included the decreased strain cook dinner time and water ratio within the notes part of the recipe card.
- Basmati Rice – white basmati rice has a gorgeous aroma and a brief cooking time; the grains get lengthy and fluffy when soaked in water earlier than cooking. I’ve additionally included learn how to make chickpea biryani utilizing brown rice within the recipe card notes.
- Spices – This recipe makes use of primary Indian spices – bay leaves, cumin seeds, complete black peppercorns, turmeric, purple chili powder, and garam masala. You’ll be able to at all times extra spices comparable to complete cloves, star anise, and cardamom if you happen to like.
Make Chickpea(Chana) Biryani
- Flip the Immediate Pot to Saute (extra) mode and warmth 2 tablespoons of ghee. Add onions and saute for 10 minutes, steadily stirring till the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani (photographs 1 – 2).
- Wash and soak the rice for 20 minutes. Drain after 20 minutes and maintain apart (photographs 3 – 4).
- Add the remaining ghee to the Immediate Pot with half of the caramelized onions already within the pot. Add bay leaves, cumin, and black pepper, and saute for 30 seconds. Add drained chickpeas, ginger, garlic, chilies, turmeric, purple chili powder, garam masala, salt, and water. Combine properly (photographs 5 – 6).
- Stress Prepare dinner for 20 minutes adopted by fast launch. Stir the chickpeas properly. Unfold the chopped mint and cilantro evenly over the chickpeas. Add drained rice, remaining salt, and water. Guarantee all of the rice is below the water (photographs 7 – 10).
- Shut the Immediate Pot lid with the strain valve to sealing. Stress Prepare dinner for six minutes. Enable 5 minutes pure strain launch. Open the Immediate Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.
Serving
Serve with cucumber raita or beetroot raita and a lime wedge. Drizzle over a spoonful of ghee if you happen to like!
Storing
Leftover biryani will be refrigerated for 3 to 4 days. As with many Indian meals, the flavors will proceed to develop in a single day making it an ideal make-ahead dish. You can even freeze chickpea biryani for as much as 2 months.
Variations
- Add 1 to 2 diced tomatoes with the chickpeas for a tangy taste.
- Substitute ghee with oil for a Vegan Chickpea Biryani.
- If utilizing canned chickpeas, rinse and drain the chickpeas and skip the preliminary strain cooking step. Add solely half a cup of water together with the chickpeas. Layer over soaked white rice and strain cook dinner for six minutes.
- To make chickpea biryani with brown rice, layer rinsed brown rice over the soaked and raw chickpeas. Improve the strain cook dinner time to 25 minutes. The identical water proportions will work. Additionally, no must soak the brown rice since 25 minutes is an efficient time for brown rice to cook dinner.
- As an alternative of caramelizing the onions within the Immediate Pot, use the air fryer to make golden-fried onions.
Recipe
Immediate Pot Chickpea Biryani
A straightforward and healthful vegetarian Biryani with plump chickpeas cooked in caramelized onions and spices over aromatic basmati rice
Servings: 5
Energy: 522kcal
Directions
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Flip the Immediate Pot to Saute mode and warmth half of the ghee.
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Add onions and saute for 10 minutes, stirring steadily till the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani. Word: You can even use the air fryer for this step to make golden fried onions.
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Add the remaining ghee to the Immediate Pot with half of the caramelized onions already within the pot. Add bay leaves, cumin seeds, and black pepper, and saute for 30 seconds.
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Add drained chickpeas, ginger, garlic, chilies, turmeric, purple chili powder, garam masala, salt, and water. Combine properly.
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Shut the Immediate pot and switch the strain valve to sealing. Stress Prepare dinner for 20 minutes.
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Wash and soak the rice for 20 minutes. Drain after 20 minutes and maintain apart.
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Fast launch the strain after the strain cooking cycle completes.
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Open the Immediate Pot and stir the chickpeas properly. Unfold the chopped mint and cilantro evenly over the chickpeas.
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Add drained rice, salt, and water. Gently push all of the rice below the water. Shut the Immediate Pot lid with the strain valve to sealing. Stress Prepare dinner for six minutes. Enable 5 minutes of pure strain launch.
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Open the Immediate Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.
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Serve with cucumber raita and lime wedges.
Notes
Variations:
- Add 1 to 2 diced tomatoes together with the chickpeas for a tangy taste.
- Substitute ghee with oil for a Vegan Chickpea Biryani.
- If utilizing canned chickpeas, rinse and drain the chickpeas and skip the preliminary strain cooking step. Add solely ½ cup of water together with the chickpeas. Layer over soaked white rice and strain cook dinner for six minutes.
- To make chickpea biryani with brown rice, merely layer rinsed brown rice over the soaked and raw chickpeas. Improve the strain cook dinner time to 25 minutes. The identical water proportions will work. Additionally, no must soak the brown rice since 25 minutes is an efficient time for brown rice to cook dinner.
Diet
Energy: 522kcal | Carbohydrates: 89g | Protein: 14g | Fats: 12g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Ldl cholesterol: 23mg | Sodium: 1488mg | Potassium: 541mg | Fiber: 10g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 4mg
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Replace Notes: This recipe was initially posted in March 2018, and was up to date in March 2023 with a brand new video and variations.
Writer: Archana
Hey there! I’m a techie turned recipe developer, cooking teacher, and meals blogger. I like meals and revel in growing simple and wholesome recipes for busy existence. I stay in New Jersey with my husband and two sons.
