Kabuli Channa Biryani

Kabuli Channa Biryani



  1. 1 Rice . For
  2. 2 Cups Rice * -
  3. 4 Cups Water * -
  4. Coriander leaves *
  5. Mint leaves *
  6. masala * Whole ( cardamom,Cloves,cinnamon )
  7. 2 Ghee * - tblspn
  8. 2 tspns Lemon juice * -
  9. Salt *
  10. 2 masala . For
  11. 1 cup Channa kadala * Kabuli / - soaked and cooked -
  12. 1 Onion * - sliced
  13. 1 Ginger * - tblspn
  14. 1 Garlic * - tblspn
  15. 2 Green chillies * - chopped
  16. 1 tspn * Red chiilli powder -
  17. 1/2 tspn Coriander * powder -
  18. 1/4 tspn Turmeric * powder -
  19. 1 Tomato large * - chopped
  20. 2 Curd * - tblspn
  21. garam masala * Whole - Crushed ( cardamom.cinnamon and cloves )
  22. Coriander leaves *
  23. Salt *


30 mins
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    Rice Preparation

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    Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 4 cups water with half the quantity of whole masala,mint leaves,coriander leaves,1 tblspn ghee, lemon juice and salt & keep it aside. Heat remaining 1 tblspn ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice until it starts cracking. Add boiled water,. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside.

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    Masala prepartion.

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    Heat oil in pan, add onions and saute till they turn golden brown.Add ginger,garlic and green chilles. Saute well.then add tomatoes and saute till the they are soft.Add red chilli powder, coriander powder,turmeric powder and crushed whole masala.Stir well till oil oozes out from the masala.Add curd and stir well.Add cooked channa/ kadala and coriander leaves,sprinkle enough salt. Cover and keep in low flame for few mints.remove from stove

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    Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the rice. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth/ aluminium foil. Bake in the preheated oven...

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    If you are using stove top method, layer the biryani in heavy bottomed pan and cover it with a tight lid.Heat a thava and when it is hot place the biryani vessel on the top.Keep the flame at lowest flame and bake for 20-25 mints.At the same time, place a pan of boiling water on top of the biriyani vessel.

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    Notes: The water used for cooking rice varies depending upon the biryani rice you are using.Always try to use good quality biryani rice.

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