Chholay Biryani Recipe - A combination of chole and rice cooked to make a biryani.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chickpeas (kabuli chana)(काबुली चना), Basmati rice(बासमती चावल)

Cuisine : Punjabi

Course : Rice

Chholay Biryani

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Chholay Biryani checkout Chole Pulao , Kabuli Chana Pulao . You can also find more Rice recipes like Baingan Pulao, Saffron Khichdi, Jain Fried Rice, Sezvan rice. Or try out these recipes from Punjabi Cuisine like Jau ki Kheer, Capsicum Paneer Masala, Nachani Puri, Bhatinda Mutton.

Chholay Biryani Recipe - How to make Chholay Recipes


Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : High


  • Chickpeas (kabuli chana) 1 cup

  • Basmati rice 1 1/2 cup

  • Salt to taste

  • Green cardamom 5-6

  • Bay leaf 5-6

  • Clove 2-3

  • Tea leaves 2 tablespoon

  • Oil 3 tablespoon

  • Onion sliced1 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Chole masala 2 teaspoon

  • Red chilli powder 1 teaspoon

  • Potato boiled and cut into 1cm pieces2 medium

  • Saffron (kesar) a few

  • Skimmed milk 1/4 cup

  • Yogurt 1/2 cup

  • Fried onions 1/2 cup

  • Mint leaves a few

  • Ginger thin strips1 inch piece


Step 1

Soak rice in three cups of water for about half an hour. Drain.

Step 2

Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water. Soak kabuli chana overnight in four cups of water.

Step 3

Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain kabuli chana.

Step 4

Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to sauté till fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.

Step 5

Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix. Add the potatoes and mix. Spread half the rice in a layer over the

Step 6

Drizzle the yogurt, half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low heat for ten minutes.

Step 7

Serve hot.

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