Chole Biryani - SK Khazana

The combination of chole and biryani is exquisite – a never to be forgotten experience This is a Sanjeev Kapoor exclusive recipe.

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Chole Biryani - SK Khazana

Main Ingredients Chickpea (kabuli chana), Biryani rice
Cuisine Indian
Course Main Course Vegetarian
Prep Time 8-10 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Chole Biryani - SK Khazana

  • 1 cup Chickpea (kabuli chana) soaked overnight and boiled
  • 3 cups Biryani rice cooked
  • 2 tablespoons Punjabi Chole Masala
  • 1 1/2 tablespoons Ghee
  • 1 Bayleaf
  • 3-4 Cloves
  • 3-4 Green cardamom
  • 1 inch Cinnamon stick
  • 4-5 Black peppercorns
  • 1 Onion medium, chopped
  • 1 1/2 teaspoons Green chili paste
  • 1 tablespoon Garlic paste
  • 1 cup Tomato puree fresh
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • Salt to taste
  • 1 1/2 teaspoons Cumin powder
  • 1/4 cup Fresh mint leaves
  • 1/4 cup + for sprinkling Fresh coriander leaves chopped
  • 3 tablespoons Yogurt
  • 3 tablespo for garnish Fried onions
  • 2 inch Ginger peeled and cut into thin strips
  • Saffron a large pinch soaked in 3 tbsps warm milk
  • 1 1/2 tablespoons Screwpine water


  1. Heat ghee in a deep non-stick pan, add bay leaf, cloves, green cardamoms, cinnamon and black peppercorns, mix and saute till fragrant.
  2. Add onion, mix and sauté till translucent. Add green chilli paste and garlic paste, mix and sauté for 2-3 minutes.
  3. Add tomato puree, mix well and saute for 2 minutes. Add turmeric powder, red chilli powder, salt and cumin powder, mix well, cover and cook for 3-4 minutes or till the oil separates. Remove the cover, add mint leaves and coriander leaves and mix well.
  4. Add yogurt, mix well and saute for 2 minutes. Add chickpeas and mix well. Add Punjabi Chole Masala and 3 tbsps fried onion and mix well. Add ½ cup water, mix well and cook for 2-3 minutes.
  5. Spread basmati rice evenly on top of the chole. Sprinkle some fried onion, ginger strips, drizzle 3 tbsps saffron milk and screwpine water and sprinkle coriander leaves. Cover the pan with aluminium foil and place the lid on. Cook on low heat for 15-20 minutes.
  6. Remove the lid and the aluminium foil. Transfer the biryani into a serving plate, garnish with fried onion and coriander leaves and serve hot with raita and papads.