Kabuli Chana Biryani


  • 2 cups Cooked biryani rice.
  • 3 tbsp  chopped coriander.
  • 2 tbsp   chopped mint leaves.
  • 1/2 tsp  chopped green chillies.
  • 1/4 tsp   Kesar dissolved in 1/4 cup milk.
For gravy of kabuli chana.

  • 1 tsp oil.
  • 1/2 cup  kabuli chana.
  • 1 tsp ginger paste.
  • 1 tsp garlic paste.
  • 1 tsp chili powder.
  • 1/2 tsp turmeric powder.
  • 1 cup curd.
  • 5  chopped tomatoes.
  •  5  peeled and chopped potatoes.
  •   chopped green chilies.
  • 1 tbsp  oil.
  •   salt according to taste


  1. Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
  2. Heat the oil in a non-stick pan, add the ginger and garlic pastes and sauté for a minute.
  3. Add the red chilli powder, turmeric powder and add little water and fry for few minutes.
  4. Add the curds, tomatoes, potatoes and green chillies and stir for a while.
  5. Add the cooked kabuli chana and salt and mix well. Keep aside.
To the cooked biryani rice.

  • Add the coriander, mint, green chillies and saffron milk. Keep aside.
  • Take a pan. Grease it will oil then make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy.
  •  Again spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice .
  • Cover the lid.
  • Keep the pan in slow medium flame so that  rice and kabuli chana  biryani gets cooked well in slow flame.
  •  It will take about 20 to 25 minutes to cook keep checking in between the rice don't get burnt.
  • Serve hot.


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