Chholey Biryani Recipe

Chole BiryaniServing: 5           Cooking time: 40 minutes

  • 1 cup ChickPeas (Kabuli Channa)
  • 1 and half cup Basmati Rice
  • 5-6 Green cardamom
  • 2-3 Tej Patta (Bay Leaf)
  • 2-3 Cloves
  • 2 Tea Bags
  • 2 medium Onion
  • 1 cup Tomato puree
  • 2 tsp Ginger Garlic paste
  • 1 tsp Green Chilli paste
  • 2 tsp Chole masala
  • 1 tps Red Chilli powder
  • 1/2 tsp turmeric powder
  • 2 medium potato (peeled and diced)
  • Salt to taste
  • 1/4 cup Milk
  • 1/4 cup Yogurt
  • 1/2 cup Mint leaves
  • 1/2 cup coriander leaves
  • Few threads of Saffron
  • 3 tbsp oil


  • Soak Basmatic Rice in 3 cups of water for half an hour.
  • Cook rice in a deep pan with 4 cups of water.
  • Add Cardamom, Tej Patta, Clove and salt to taste and cook till rice are half done, drain the excess water.
  • Soak chickpeas overnight in 4 cups of water. Drain and pressure cook chickpeas in 4 cups of water with salt and tea bags.
  • Heat 2 tbsp of oil in a pan, add finely chopped onion and saute for few minutes.
  • Add ginger garlic paste and tomato puree.
  • Add green chilli paste, Chholey masala, red chilli powder, turmeric powder and kabuli channa. (Mix well so that all masala and kabuli chana are properly cooked.)
  • Heat remaining oil in pan and fry potato till they are golden brown.
  • Add fried potato and salt to taste in kabuli channa and mix well.
  • Dissolve Saffron in luke warm milk.
  • Place the kabuli chana in a deep non stick pan. Spread a layer of cooked rice over it.
  • Spread a layer of yogurt, coriander and mint leaves. again spread a layer of kabuli chana and rice over it.
  • Sprinkle dissolved saffron and remaining mint leaves over rice.
  • Cover the pan tightly and put on low heat for 10 minutes or till rice is cooked.
  • Serve hot garnished with remaining coriander and mint leaves.


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