Chickpea Biryani Recipe/Kondakadali Biryani/Chana Biryani –Quick & Easy in Pressure Cooker/How to make Chickpea/Kondakadalai Biryani wtih step by step photos

We make different kinds of vegetarian biryani, this is yet another biryani with chickpeas, a very healthy and flavourful biryani. Chickpeas are very versatile legumes that have nutty and a buttery taste. When combined with all the masalas and cooked with rice, it makes a perfect protein packed meal for us. This also serves a healthy lunch box recipe. Do try it out guys you will surely love it.

Here’s how to make Chickpea Biryani with step by step photos…

Ingredients

Chickpeas [cooked]	1 ½  cups
Basmathi Rice	2 cups
Onion	2 [thin slices]
Tomatoes	2 [finely chopped]
Green Chillies	3 or 4 slit lengthwise
Ginger & Garlic paste	1 ½  tbsp
Red chilli powder	1 ½ tsp
Coriander powder	1 tsp
Turmeric powder	¼ tsp
Garam masala powder	¼ tsp
Cumin powder/JHeeragam Powder	¼ tsp
Yogurt/Curd	1 tbsp
Cilantro/Coriander leaves	2 tbsp finely chopped
Mint leaves	10
Salt	As needed

For Tempering

Oil	1 tbsp
Cinnamon sticks	2 or 3
Cloves	3
Star anise	1 or 2
Bay leaves	2 or 3
Fennel seeds/Perunjeeragam	½ tsp

Preparation Time: 10-12 minutes
Cooking Time: 35-40 minutes
Author: Priya Anandakumar

Preparation:

Soak the chick peas the previous night [for at least 8 hours]. Wash the chick peas well and pressure cook it with salt for 2 to 3 whistles. Save the water in which chick peas is cooked.

Wash the basmati rice and soak for at least 15 to 20 min.

Method:

Heat oil in a heavy bottomed vessel or pressure cooker, add all the ingredients mentioned for tempering and sauté until nice aroma comes out.

Add the onions, green chillies and sauté until they turn golden brown. Now add the ginger & garlic paste and sauté until the raw smell vanishes.

Add the tomatoes and sauté until they turn mushy.

Now add red chilli powder, coriander powder, turmeric powder, garam masala powder, cumin powder/Jeeragam Thool, salt and sauté for about 2 min.

Add the cooked chick peas [kondakadalai] and stir it well for about a min.

 Now add the washed and drained basmati rice and mix gently.

Add 3 cups of water [you can use the water in which the chick pea was cooked for more flavour], yogurt, cilantro, mint and let it come to boil.

Now close the lid and cook the rice in medium flame for about 10 – 12 min. [No need to put the whistle for the pressure cooker].

Open the lid and stir very gently without breaking the rice. Super delicious Chick pea /Kondakalai biryani is ready to be enjoyed.

Serve the biryani hot with simple onion or Cucumber Raita.

Suggestions:

• You can add potatoes when you make this biryani.
• Drizzle some lemon juice finally before serving, they will taste hevenly.

Thank you for visiting my blog, please come back again for more simple, quick and delicious recipes.

Other biryani varieties that might be of your interest...

Quick Pressure Cooker Chicken Biryani

Fried Chicken Biryani
Green Chicken Biryani

Ambur ChickenBiryani

Chicken Pulav
Mutton Biryani [Layered in oven]
Brinjal for Biryani [Biryani Kathrikkai]

Vegetarian /Biryani Varieties

Quick pressure cooker Vegetable Biryani

Soya Chunks Biryani

Mushroom Biryani/Kaalan Biryani

Chickpea Biryani/Kondakadalai Biryani

Peas Pulav

Vegetable Pulav

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