This biryani recipe is my favorite as I can infuse all my favorite flavors in one dish. Biryani itself would not give me enough nutrition so one time I thought of adding Chickpeas to it just like how I make Rice with lentils. And believe me or not, it came out the best biryani I have eaten. Ever since then, this is our family favorite treat to make on special days. I actually put some extra efforts to layer this biryani for the authentic look but if you make this biryani quickly in pressure cooker, I am sure you will love it. I still have to try in my pressure cooker…
You can see my video below how I cook Biryani in electric pressure cooker.
You can add canned chickpeas with rice in electric cooker and rest of the steps remains the same. This is a great, hearty, and healthy meal. You can serve this Biryani with Raita(Yogurt dip) and papadum. I also love to serve Gulab Jamun with Biryani.
Now, if you have some homemade Chole curry left, you can fix your next days’ meal with it. Just cook rice and layer the biryani. I have to have some Chole curry in my freezer as it is my kid’s favorite.
Let’s make aromatic, spiced and a delicious dum cooked and layered biryani with white chickpeas.
- 2 cups Basmati rice
- 4 cups water or less if you want rice grains separated
- 1 tsp salt
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 onion sliced thinly
- 1 tbsp ginger-garlic paste
- 1/2 tsp chilli powder
- 250 g chickpeas , drained
- 120 ml Yoghurt
- 2 green chillies , sliced
- 1/2 tsp garam masala
- salt to taste
- 10 g mint leaves , chopped
- 20 g fried onions
- few strand saffronsteeped in 4 Tbsp warm milk
Wash and soak rice for 30 minutes. Boil soaked rice in water and salt till 3/4 cooked. Drain water.
Heat ghee in a pan and sauté cumin seeds, onions until brown. Add ginger garlic paste, chilli powder and cook until fragrant.
In the same pan, stir in all ingredients except rice, fried onions, mint and saffron. Cook until the gravy is thick and season as desired.
Spread half the rice on a dish with a lid. Layer with chickpea masala, some fried onions and mint and cover with remaining rice. Sprinkle with milk-soaked saffron.
Cook in a preheated oven for 15 to 20 minutes or in the microwave for 10 minutes on medium.
Mix the dish gently, garnish with more fried onions and mint. Serve.