This Chana Masala Biryani is a flavorful, curry-style chickpeas and rice dish, that combines two Indian delicacies - Chana Masala curry, and the aromatic rice pilaf called Biryani. Enjoy this vegan, gluten-free, one-pot meal with this easy Instant Pot recipe.
Pair it with refreshing cucumber raita and enjoy a hearty and nutritious meal.
This dish is a combination of two delicious recipes rolled into one- Chana Masala and Biryani!
Chana Masala is a vegetarian Indian curry, in which chickpeas or garbanzo beans are cooked in an onion-tomato gravy, seasoned with toasted Indian spices. Biryani is a popular rice-pilaf, in which rice is cooked with seasoned meats or vegetables.
In this dish, I have brought the two recipes together, all in one pot- the Instant pot of course! It's a pleasant change from the routine menu. I start by preparing chana masala and then cook basmati rice in that curry. The result is a perfect blend of infused flavors that is unbelievably delicious.
Unlike most other Biryani recipes on the blog, I don't use any yogurt in this one, which makes it perfect for a vegan diet. It is also naturally gluten-free.
Jump to:
Ingredients- Notes & Substitutions
Let's take a look at what we need to make this Indian chickpeas and rice.
Scroll to the recipe card for a detailed list of ingredients and quantities.
- Chickpeas: I use raw chickpeas that have soaked overnight. If using canned chickpeas instead, use 1 (15oz) can, and rinse and drain the chickpeas.
- Rice: Use Indian basmati rice or any long grain rice variety. Soak rice for 15-20 minutes for fluffy results.
- Onion, Ginger & Garlic: Use red, white or yellow onion. As for ginger and garlic, prepare a homemade ginger garlic paste, or use store-bought, frozen ginger paste and garlic paste.
- Tomato: Roma or plum tomato are the best choices for this dish since they have less seeds. If using canned diced tomatoes, drain the juice.
- Spices: We'll use classic Indian spices including, turmeric, garam masala, coriander powder, cumin powder, and Kashmiri red chili powder.
- Cilantro: Chopped cilantro adds a colorful fresh finish to this dish.
30-Minute Recipe Tip: Turn this into a 30-minute meal by using canned or cooked chickpeas instead. Scroll down for detailed instructions.
How to Make Chana Masala Biryani
Even though this recipe is a two-step process, all the magic happens in the same pot. Here are the step-by-step directions.
Start by rinsing and soaking basmati rice for 15-20 minutes, while you start on the curry.
Step 1: Make Chana Masala curry
- Fry Onions: Turn on Saute mode and adjust it to high or 'more'. Add 1 tablespoon oil along with thinly sliced onions, serrano and ¼ teaspoon salt. Cook for 10-12 minutes until the onions are caramelized, stirring regularly. Remove and reserve half the caramelized onions for garnish. (pic 1)
- Saute aromatics: Add the remaining oil and cumin seeds. When cumin seeds begin to sizzle, add ginger and garlic paste, and sauté for a minute. (pic 2)
- Add tomatoes and spices: Stir in chopped tomatoes along with the spices and ¼ cup water. Stir well and cook for 1-2 minutes. (pic 3)
- Add chickpeas, pressure cook: Add rinsed and drained chickpeas and water. Stir well and close the lid. Set the vent to sealing position. Select Pressure cook or Bean/Chili mode 35 minutes. Once time is up wait for 10 minutes, then manually release pressure. Open the lid after the pin drops. (pic 4)
If using canned chickpeas instead: If you are using cooked chickpeas, you can skip this pressure cooking step. Instead, add ½ cup water, cover the pot with a glass lid and cook the chickpeas curry for 5-6 minutes.
Step 2: Assemble and Cook Biryani
- Stir the curry to ensure nothing is stuck to the bottom. Now spread the drained rice evenly over the curry. Gently push the rice under the liquid. Sprinkle the reserved salt and . (pic 5 & 6)
- Top with chopped cilantro & mint followed by soaked saffron (with liquid) and fried onions. Press down with a spatula gently. Close lid. Set valve to Sealing mode. Cook on Manual (high) for 6 minutes. (pic 7 & 8)
- Let the pressure release naturally for at least 5 minutes. After that release remaining pressure manually and open the lid after the pin drops. Using a fork, fluff the rice and let the pot sit, uncovered, for 5-10 minutes. This allows for the extra moisture to evaporate.
Serving Suggestion
I always serve this biryani with Cucumber Raita, a popular Indian cucumber and yogurt dip. The cool yogurt and crunchy cucumber contrast and balance the earthy flavors of the Indian spices really well.
For a vegan option, serve it with a fresh garden salad with cucumbers, tomatoes, onions, and lettuce, and dress it with a simple lemon vinaigrette.
How to Store
Store any leftover biryani in an airtight container in the fridge for 3-4 days, or in the freezer for up to 2 months. To reheat, sprinkle a few drops of water and heat in the microwave for 1 minute.
If frozen, thaw it in the refrigerator overnight and follow the reheating instructions.
Recipe Tips
- Soak rice: Soaking helps get rid of excess starch in the rice. This helps the rice turn fluffy after cooking.
- Add veggies: You can make this biryani more hearty by adding 1 cup of assorted vegetables like peas, carrots and potatoes, or frozen vegetables.
- Use cooked chickpeas to save time: You can make this biryani in 30 minutes by using cooked chickpeas or canned chickpeas instead of dried beans.
- Make it with brown rice: If making this biryani with brown basmati rice instead, assemble the chana masala as per instructions, but reduce the pressure cooking time to 15 minutes. After layering the brown rice, pressure cook for another 22 minutes.
Common Questions
By using canned beans Chana Masala Biryani can be ready in 30 minutes. Prepare the curry masala as per the recipe, Add rinsed and drained canned chickpeas and ½ cup water. Stir and cover with a glass lid. Cook for 5-6 minutes. Open the lid, layer rice, add 1 cup water and salt. Follow the remaining instructions and pressure cook for 6 minutes.
Yes, but you have to adjust the cooking time for chickpeas. Assemble the chana as per instructions, but reduce the pressure cooking time to 15 minutes. After layering the brown rice, pressure cook for 22 minutes.
More Indian Biryani Recipes
Check out the full variety of Instant Pot Rice Recipes.
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Chana Masala Biryani (Indian Chickpeas Rice)
Equipment
Ingredients
Chana Masala
- 2 tablespoons ghee divided, or olive oil (vegan choice)
- 1 teaspoon cumin Seeds
- 1 large onion thinly sliced (about 1½ cups sliced)
- 2 serrano chillies or Jalapeños de-seed or skip for mild flavor
- 1 tablespoon ginger-garlic paste ½ inch ginger + 3 cloves garlic
- 1 large roma tomato chopped
- ¾ teaspoon salt
- 1 pinch baking soda (optional) helps tenderize chickpeas
- ½ teaspoon turmeric powder
- 2 teaspoons garam masala
- 2 teaspoons coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder or 1 teaspoon paprika + ¼ teaspoon Cayenne Pepper
- ¾ cup dried chickpeas (or garbanzo beans) soaked overnight, or 1 (15oz) can chickpeas, rinsed and drained
- 1½ cups water
Rice
- 1 cup basmati rice -rinsed and soaked for 15-20 minutes
- ¼-½ cup water as needed (add enough to submerge rice)
- ½ teaspoon salt
- ½ cup cilantro and mint chopped
- ½ teaspoon saffron soaked in 1 tablespoon warm water.
Instructions
Prep
- Rinse and soak dried chickpeas in enough water for at least 8 hours, or overnight. Rinse and soak basmati rice for 15-20 minutes, while you start the curry.
Make Chana Masala
- Turn on Saute mode in your Instant Pot, adjust it to high or 'more'. Add oil and wait for it to heat up, about 30 seconds. Add cumin seeds and let them sizzle.
- Add sliced onions and serrano chilies along with ¼ teaspoon salt. Cook for 10-12 minutes, stirring regularly in between, until the onions begin to caramelize.
- Add ginger and garlic paste, and sauté another minute.
- Add chopped tomatoes and all spices, including salt, turmeric, garam masala, coriander, cumin and Kashmiri red chili powder. Stir well and sauté for 30 seconds.
- Add rinsed and drained chickpeas, baking soda (if using) and water. Stir well and close the lid. Set the vent to sealing position. Select Pressure cook or Bean/Chili mode and set 30 minutes. Once the time is up, manually release the remaining pressure. (If using canned chickpeas, refer to the notes for cooking instructions.)
Assemble Biryani and pressure cook
- Stir the curry to ensure nothing is stuck at the bottom. Now layer the drained rice evenly over the curry. Add ¼ cup water and ½ teaspoon salt. Gently push the rice under the liquid, adding more water if needed.
- Spread the chopped cilantro & mint all over the rice, followed by soaked saffron (with liquid). Close the lid, setting the valve to sealing position. Select Pressure Cook or Manual for 6 minutes at high pressure.
- Once the time is up, wait 5 minutes and then manually release the pressure. Open the lid after the pin drops. Using a fork, gently fluff the chickpeas rice. Enjoy chana masala biryani with cucumber raita (cucumber & yogurt dip), or a garden salad for a vegan option.
Video
Notes
- Soak rice: Soaking helps get rid of excess starch in the rice. This helps the rice turn fluffy after cooking.
- Add veggies: You can make this Biryani more hearty by adding vegetables like carrots and potatoes.
- Use cooked chickpeas to save time: You can make this biryani in 30 minutes by using cooked chickpeas or canned chickpeas instead of dried beans.
- Make it with brown rice: If making this biryani with brown basmati rice instead, assemble the chana masala as per instructions, but reduce the pressure cooking time to 15 minutes. After layering the brown rice, pressure cook for another 22 minutes.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
Jd says
I used to make this recipe before it was changed a few years ago. I liked the fried onions and am missing the consistency of the old recipe. I'm not sure what I'm doing wrong with the canned chickpeas, but perhaps you could share the old cook times?
Aneesha says
Hi JD, the recipe was updated with new photos, the instructions are the same. Can you please share what's wrong with the texture using canned chickpeas, I can then suggest some options.
Marlane says
Very tasty, but significantly improved with a bit more salt and especially some lemon right before serving.
Aneesha says
I'm glad you were able to customize it to your taste Marlene!
Stephen Grenier says
hi
I enjoy readng your recipes.
what size of instanpot do you use for your recipes?
we are downsizing ,
and are now using our 3qt. instant pot.
cheers
Stephen
Aneesha says
Thank you, Stephen, I'm glad you enjoy the recipes. I typically cook in a 6qt, unless I'm cooking for 2, in which case, it's the 3qt. Here are some recipes for the mini: https://spicecravings.com/category/3-qt-mini-duo
Shanti says
Aneesha - I just discovered your recipes from my mom. I made your palak paneer yesterday and it was delicious! If using canned chickpeas, how long do you pressure cook for (step 5)? Thank you!
Aneesha says
Great, I hope you enjoy these recipes. If using canned chickpeas here, just assemble the curry, layer the rice and herbs, then pressure cook for 6 minutes. Enjoy!
Elle says
Delicious! I make this when guests come over, and they're always super impressed. My one edit is that I have to cook the rice for longer. I do a NR and check the rice. I've found the rice to be undercooked each time, so I then mix up all the ingredients after opening the lid -- swirl all the rice into all the liquids. I then cook for 1 minute and then wait again in order to NR, which adds another 20 minutes to my cook time... but it comes out perfectly after that second NR.
Aneesha says
Hi Elle, thank you, I'm so glad you enjoy this recipe. Rice cooking time can vary based on the rice variety and age. Have you tried cooking it for a minute longer in the first go? Try that next time and let it do a complete NPR, I have a feeling it will work.
Theresa says
Is it necessary to make a paste of the garlic and ginger? If I can’t find cumin seeds is the powdered cumin enough?
Aneesha says
Hi Theresa, You can grate or finely chop the ginger and garlic. I use a small food chopper for that sometimes. And just add another 1/2 tsp ground cumin to sub for cumin seeds, but add that with the other dry spices, not at the beginning. Hope you enjoy it as much as we do!
Ian says
This looks amazing. I puerchased all the ingredients. 2 quick questions
1.Do you microwave the saffron and water together or first microwave the water then add the saffron and let it sit for a while?
2. Is it 1/2 cup cilantro & 1/2 cup mint or 1/4cup cilantro & 1/4 cup mint?
aneeshasg says
Hi Ian, thank you! As for Saffron, I just add the saffron in warm water from the kettle, but you could microwave the water and then add saffron. Let it sit for a couple of minutes and it'll release it's color and aroma. Cilantro and mint is 1/2 cup each. Happy cooking. I would love to hear how it turned out!
Kinjal says
If I were to make this with brown rice & soaked chickpeas, what would the settings be? How long should I soak the brown rice?
aneeshasg says
Hi Kinjal, I've been wanting to try it myself, but haven't done it yet! I would say 25 minutes manual/Pressure Cook, NPR 10 should be good. I would soak chickpeas over night, and brown rice can be soaked in lukewarm water for 20 mins. Would love to hear how it turned out!
Erica says
I was also going to ask about brown rice. Do you mean cook the chana masala and the brown rice together for 25 min with NPR 10? Or cook the chana for 25 min with QR and then the brown rice and biryani ingredients for an additional 25 min with NPR 10?
Aneesha says
Hi Erica, I would cook chana for 15 mins, QR, then add rinsed brown rice and pressure cook 22 mins, NPR 10-15 mins. Please let me know if you have more questions. Hope you enjoy it!
aneeshasg says
Thanks for catching that Tracey! It's 1/2 teaspoon Saffron soaked in 1 tablespoon warm-hot water (I pop it in the microwave for 20 seconds or so). I have updated the recipe too- thanks! Would love to hear how you liked it?
Tracey says
It was absolutely delicious. We had it for lunch then served up the rest as a side for dinner with a roast chicken. Am definitely going to try more of your Indian dishes as I have been too nervous to make them. I can't always get the ingredients so find suitable substitutes. Was happy you mentioned using jalapenos as the other type of pepper I have never seen in my area.
aneeshasg says
Awesome! So glad you enjoyed this recipe. Would love for you to try more of my recipes! I try my best to post substitutes, but if you don't see one listed, send me a message and hopefully, I'll send you a solution right away!
Tracey says
What amount of saffron did you use? It isn't listed anywhere so no idea how much or how much liquid to soak them in.