Instant Pot Chana Biryani (Chickpea Biryani)

Ingredients

• 300 g (1.5 cups)basmati rice, rinsed
• about 250 g (1.5 cups), or 1 can (439 g / 15.5 oz)boiled chickpeas (kabuli chana), soaked overnight and boiled if using dried
• 1 mediumpotato, diced into 2.5 cm (1-inch) cubes (optional)
• 2 smallonions, thinly sliced
• 1 largetomato, finely chopped
• 1 tablespoonginger-garlic paste
• 2green chillies, slit lengthways
• 15 g (1/4 cup)mint leaves, chopped
• 60 g (1/4 cup)curd (yoghurt), or soya yoghurt for a vegan version
• 2 tablespoonscoriander leaves
• 2 tablespoonsoil
• 600 ml (2.5 cups)water
• to tastesalt
• 1 tablespoonlemon juice
• 2bay leaves
• 2.5 cm (1 inch)cinnamon
• 1 teaspooncumin seeds (jeera)
• 1/2 teaspoonturmeric
• 1/2 teaspoonred chilli powder
• 2 teaspoonschole masala
• 1/2–1 teaspoonbiryani masala

Instructions

1. 1

   Start the sauté

   Select Sauté on the Instant Pot and add the oil. When it is hot, add the bay leaves, cinnamon, cumin seeds, green chillies and ginger-garlic paste; sauté for a few seconds, until fragrant.

2. 2

   Brown the onions

   Add the sliced onions and sauté for 2–3 minutes, stirring regularly, until they turn light brown.

3. 3

   Cook the spices

   Add the tomato, turmeric, red chilli powder, chole masala, biryani masala and mint. Cook for another 2–3 minutes.

4. 4

   Add chickpeas

   Stir in the boiled chickpeas, diced potato, yoghurt and salt. Cook for 1 minute.

5. 5

   Add rice and water

   Add the rinsed basmati rice and water, then stir to combine.

6. 6

   Pressure cook

   Close the Instant Pot lid and set the pressure valve to Sealing. Cook at High Pressure for 6 minutes.

7. 7

   Release the pressure

   Use Quick Release. Remove the lid, keeping it angled away from you, then garnish with coriander leaves and lime juice.

8. 8

   Serve the biryani

   Serve the Instant Pot chole biryani with raita or plain yoghurt.

9. 9

   Use a stovetop cooker

   Follow the same steps, then cover the pressure cooker with its lid and cook for two whistles over a medium flame. The other steps remain the same.

What is chana biryani?

Biryani is a South Asian rice dish made with aromatic spices and layered ingredients; chana or chole biryani features chickpeas. This version takes inspiration from Indian biryani flavours and adapts the cooking to a pressure cooker.

One-pot cooking brings the rice, chickpeas, tomato, herbs and spice mixture together. The result is a substantial meal that can be served with a cooling yoghurt accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 509 calories, 12g protein, 78g carbs, 12g fat.

Most of the carbohydrates come from the basmati rice, with additional carbohydrates and fibre from the chickpeas and optional potato. Oil and yoghurt contribute much of the fat, while chickpeas and yoghurt provide protein. Serve it with a fresh salad or extra vegetables to round out the plate.

Build the aromatic base

Whole spices: bay leaves, cinnamon and cumin go into the hot oil first, followed by green chillies and ginger-garlic paste. Give them only a few seconds, just until fragrant.

Onions and tomato: stir the onions frequently as they colour, then cook the tomato with the ground spices and mint. This brief sauté forms the flavour base before the rice and liquid go in.

Choose the chickpeas

Boiled chickpeas: use chickpeas that are already tender, whether cooked from dried chickpeas or taken from a tin. Drain tinned chickpeas before adding them.

Potato: the diced potato is optional, so leave it out if you prefer a chickpea-only biryani. Keep the cubes around 2.5 cm so they cook alongside the rice.

Get the rice ready

Rinsing: rinse the basmati rice before it goes into the pot, as directed in the ingredient list. Add it after the chickpea mixture and stir it through with the measured water.

Liquid: use 600 ml water for the stated amount of rice. Once the rice is in, avoid prolonged stirring; a gentle mix is enough to distribute the ingredients.

Pressure and release

Sealing: check that the pressure valve is set to Sealing before starting the 6-minute High Pressure cook. The recipe gives the pressure-cooking time, but the pot will also need time to come to pressure.

Quick Release: release the pressure after cooking, and angle the lid away from you as you remove it. Steam can escape quickly, so keep your hands and face clear.

Finish with herbs and citrus

Fresh finish: coriander leaves and citrus are added after pressure cooking, rather than cooked with the rice. The ingredient list specifies lemon juice, while the method calls for lime juice, so use whichever citrus you have prepared.

Serving: pair the biryani with raita or plain yoghurt, as suggested. A simple cucumber salad also works well alongside the warm, spiced rice.

Recipe notes & tips

• Rinse the basmati rice before cooking, as specified in the ingredient list.
• Stir the onions regularly so they colour evenly without catching on the bottom of the pot.
• Have the boiled chickpeas and diced potato ready before starting the sauté.
• For a vegan version, use soya yoghurt in place of curd.
• Keep your face and hands away from the steam when using Quick Release.
• Add the coriander and citrus only after opening the cooker.

Variations

• Add the potato: include the optional diced potato for a heartier texture.
• Make it vegan: use soya yoghurt instead of curd.
• Adjust the heat: use the lower end of the biryani masala range for a milder result.
• Use tinned chickpeas: drain and rinse a 439 g (15.5 oz) can before adding.
• Choose your citrus: finish with lemon or lime juice, following the ingredient or method wording.

Common mistakes to avoid

• Skipping the rinse: rinse the basmati rice before adding it to the pot.
• Burning the aromatics: sauté the whole spices and ginger-garlic paste only for a few seconds, until fragrant.
• Letting onions catch: stir them regularly during their 2–3 minutes of cooking.
• Using uncooked chickpeas: add boiled chickpeas, not chickpeas that are still hard.
• Opening the lid carelessly: angle it away from you after Quick Release to avoid escaping steam.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions