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    Home » Recipe Index » Biryani

    Kala Channa Biryani

    Posted on Nov 11, 2016 · Last Updated on Jan 21, 2022 by Sharmila Kingsly

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    Black Channa Biryani in a bowl topped with coriander leaves with a side of Raita.
     
    Black Channa Biryani / Chick peas Biryani is an easy Lunch box recipe that can be prepared in just 30 mins .It is so flavourful and healthy. No fancy ingredients are used. Tastes best when served with Raita and Pickle.
     
    Egg Rice
    Black Channa Biryani | Kala Channa Biryani
    Black channa biryani recipe
    Method:

    1.      Soak Kala channa overnight or about 8 hours and then in a pressure cooker add in the soaked Kala Channa , Salt and then add in necessary water and Pressure cook for about 6 whistles or till done .Once the pressure gets released by itself open the cooker and drain the Kala channa from the water and set aside. Soak Basmati Rice in water for 30 mins before cooking.

    Step 1 - Black Channa Biryani | Kala Channa Biryani
         2.      In a Pan/ Pressure Cooker add in oil once it heats up add in the ingredients under To Temper table ,Wait till a nice aroma comes and then add Onion and sauté until glossy.
    Step 2 - Black Channa Biryani | Kala Channa Biryani
         3. Then add in the ginger garlic paste and cook till the raw smell leaves, then add in mint and coriander leaves and sauté till it shrinks and then add in tomatoes and green chilli cook till the tomatoes leaves out oil.
    Step 3 - Black Channa Biryani | Kala Channa Biryani
          4.      Mix well and then add in Turmeric powder, Chilli powder, Salt and Garam Masala and mix well.
    Step 4 - Black Channa Biryani | Kala Channa Biryani
          5.    Add in cooked Black Channa and mix well and then add in the soaked Basmati Rice and mix well.
    Step 5 - Black Channa Biryani | Kala Channa Biryani
         6.  Next add in the water and mix well add in Curd and then check for salt and spice and add if anything is required.
    Step 6 - Black Channa Biryani | Kala Channa Biryani
          7.   Once the Water comes to a boil close the cooker and pressure cook for 1 whistle and wait till the pressure gets release by itself and then open the cooker, carefully fluff it the rice with a fork without breaking the rice. Serve with any Raita.
    Step 7 - Black Channa Biryani | Kala Channa Biryani
    Notes:
     
    • Tastes best when served with any Raita and pickle.
    • This is a very good option for Lunch box.
    • Using electric Rice cooker also we can cook the biryani in that case 2 cups of Water should be added for 1 cup of Rice.
     

    📖 Recipe

    Black Channa Biryani in a bowl topped with coriander leaves with a side of Raita.
    Print Recipe Pin Recipe
    5 from 1 vote

    Black Channa Biryani | Chick peas Biryani

    Black Channa Biryani or Chick peas Biryani is an easy Lunch box recipe that can be prepared in just 30 mins .It is so flavourful and healthy.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Soaking Time8 hours hrs
    Total Time8 hours hrs 45 minutes mins
    Course: Main Course
    Cuisine: Indian
    Servings: 3
    Calories: 239kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • ½ cup Black Channa / Chickpeas
    • 1 cup Basmathi Rice
    • 1 Onion
    • 1 Tomato
    • 1 tbsp Ginger Garlic Paste
    • ½ cup Mint + Corriander leaves
    • 2 Green Chilli
    • ½ tsp Turmeric powder
    • ½ tsp Red Chilli powder
    • 1 tsp Garam Masala
    • Salt as needed
    • 1.25 cups Water
    • 2 tbsp Thick yogurt /curd

    To Temper:

    • 1 tbsp Oil
    • 1 tsp Fennel Seeds / Saunf
    • 2 Cloves
    • 1 Cardamom
    • 1 Bay Leaves

    Instructions 

    • 1.Soak Kala channa overnight or about 8 hours and then in a pressure cooker add in the soaked Kala Channa , Salt and then add in necessary water and Pressure cook for about 6 whistles or till done .Once the pressure gets released by itself open the cooker and drain the Kala channa from the water and set aside. Soak Basmati Rice in water for 30 mins before cooking.
    • 2.In a Pan/ Pressure Cooker add in oil once it heats up add in the ingredients under To Temper table ,Wait till a nice aroma comes and then add Onion and sauté until glossy.
    • 3.Then add in the ginger garlic paste and cook till the raw smell leaves, then add in mint and coriander leaves and sauté till it shrinks and then add in tomatoes and green chilli cook till the tomatoes leaves out oil.
    • 4.Mix well and then add in Turmeric powder, Chilli powder, Salt and Garam Masala and mix well.
    • 5.Add in cooked Black Channa and mix well and then add in the soaked Basmati Rice and mix well.
    • 6.Next add in the water and mix well add in Curd and then check for salt and spice and add if anything is required.
    • 7.Once the Water comes to a boil close the cooker and pressure cook for 1 whistle and wait till the pressure gets release by itself and then open the cooker, carefully fluff it the rice with a fork without breaking the rice. Serve with any Raita.

    Notes

    • Tastes best when served with any Raita and pickle.
    • This is a very good option for Lunch box.
    • Using electric Rice cooker also we can cook the biryani in that case 2 cups of Water should be added for 1 cup of Rice.

    Nutrition

    Calories: 239kcal | Carbohydrates: 43.4g | Protein: 6.9g | Fat: 4.8g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 354mg | Fiber: 4.8g | Sugar: 4g | Calcium: 66mg | Iron: 6mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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