Sanjeev Kapoor

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Chholay Biryani

A combination of chole and rice cooked to make a biryani.

This recipe has featured on the show Khanakhazana.

Preparation Time : 41-50 minutes

Cooking time : 31-40 minutes

Servings : 4

Chholay Biryani

Main Ingredients

Chickpeas (kabuli chana), Basmati rice





Level Of Cooking


Try something new


  • Chickpeas (kabuli chana)
    1 cup
  • Basmati rice
    1 1/2 cup
  • Salt
    to taste
  • Green cardamom
  • Bay leaf
  • Clove
  • Tea leaves
    2 tablespoon
  • Oil
    3 tablespoon
  • Onion sliced
    1 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 pieces
    2 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 strips
    1 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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