If comfort food had an elegant sibling, it would doubtless be Chana Biryani. This chana biryani recipe is a tangy fusion where chickpeas's earthy richness blends seamlessly with basmati rice's aromatic allure, brought to life with a symphony of warm, aromatic spices. It's a wholesome, hearty, and irresistibly flavorful dish. Picture tender chickpeas simmered in a robust, spicy masala made with caramelized onions, juicy tomatoes, and spices like turmeric, red chili, and garam masala. The magic deepens as this bold masala is layered with fluffy, fragrant basmati rice, fresh herbs such as mint and coriander, and a touch of saffron-infused milk for that luxurious finish. Dum-cooked to perfection, each bite offers fluffy rice and spiced chickpeas in perfect harmony. Serve the chana biryani alongside a cooling cucumber raita or a crisp green salad for a satisfying and impressive meal. Whether it's for a casual weeknight dinner or a show-stopping dish at your next gathering, Chana Biryani is your ultimate ticket to culinary stardom. One bite, and you'll understand why this plant-based masterpiece reigns supreme in the world of biryanis.

• 1 cup basmati rice
• 1 cupdal and pulses-kabuli chana white chickpease
• 3 tbsp oil
• 1 tsp caraway seeds
• 2-3 green cardamom
• 1 black cardamom
• 1.5 inch cinnamon
• 1 tej patta
• 3 cloves
• 1 cup onion
• 1/2 tbsp ginger
• 1 cup tomato
• 1 cup coconut milk
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2-3 green chilli

• Alright, biryani lovers, get ready to dive into a deliciously wholesome journey with Chana Biryani, the vegetarian biryani of your dreams. This Chana Biryani recipe is a flavor-packed medley of aromatic spices, tender chickpeas, and perfectly cooked basmati rice, layered and dum-cooked to perfection.
• Start by prepping your main ingredients—soak 1 cup of white chickpeas overnight, rinse them well, and set aside. At the same time, soak 1 heaping cup of basmati rice for 30 minutes, then strain. Next, boil 3 cups of water with green and black cardamoms, cinnamon, mace strands, tej patta, cloves, and a pinch of salt.
• Once it hits a rolling boil, add the soaked rice and cook until 75% done, leaving a slight bite. Strain the rice and keep it aside, ready for its biryani debut.
• Now, let's talk chana gravy. Heat oil and add shahi jeera, cardamoms, cinnamon, cloves, and tej patta until they splutter, and your kitchen smells like magic.
• Toss in thinly sliced onions, saut until golden (add a pinch of salt for speed), and set aside half for garnish.
• Add chopped ginger, garlic, and green chilies, saut ing until fragrant, then stir in tomatoes and turmeric, red chili, and coriander powders. Mix in the soaked chickpeas, coat them in the masala, and pour in 2.25 cups of water.
• Pressure cook for 18–20 minutes until the chickpeas are soft and melt-in-your-mouth tender.
• Stir in ¾ to 1 cup of thick coconut milk, adjust salt, and let that gravy simmer to perfection.
• While the chickpeas are cooking, soak saffron in warm water (or milk, your call). Then assemble your Chana Biryani, layer the chickpea gravy in a pot, add a generous layer of cooked rice, top with fried onions, and garnish with coriander, mint leaves, and ginger juliennes.
• Drizzle the saffron water over the top for that signature golden hue. Cover with a moist towel, seal the pot, and dum-cook it on low heat for 25–30 minutes.
• Let it rest for a few minutes before unveiling this aromatic beauty.
• Serve this recipe of Chana Biryani with a side of raita or salad, and watch as your guests (or your belly) return for seconds.