Instant Pot Chana Masala Biryani | Chickpeas Biryani (Vegan)
Chana Masala Biryani or Chickpeas Biryani, is a combination of two popular Indian dishes, Chickpeas Masala Curry & Indian Rice Pilaf called Biryani! I make this vegan dish in an instant pot, which really blends the flavors together.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 people
- 1 cup Basmati Rice Long grain(soaked and rinsed)
- 1/2 teaspoon salt
- 1/2 cup Fried Onions I use store bought
- 1/2 cup cilantro & mint, chopped
- 1/2 teaspoon Saffron soaked in 1 tablespoon warm-hot water. I pop it in the microwave for 20 seconds or so
Prep: Rinse and soak basmati rice while you make chana masala. Slice onions and de-seed green chillies if you prefer mild heat. Chop tomatoes. Finely chop ginger garlic or pulse few times in a mini food processor.
Let's start by making Chana Masala. Heat oil on Saute mode in Instant Pot. Add cumin seeds. When cumin seeds begin to sizzle, add onions and chillies and sauté for 30 seconds. Add ginger-garlic and sauté for another 30 seconds. Add chopped tomatoes and all spices listed under 'Chana Masala". Stir well and sauté for 30 seconds.
Add rinsed and drained chickpeas and water. Stir well and close the lid. Set valve to Sealing mode. Cook on Bean/Chili mode or Manual for 25 minutes. If using canned chickpeas, adjust cooking time to 6 minutes.
Time to put together Biryani. After manual pressure release (QR), open the lid. Add drained rice. Sprinkle the remaining salt (listed under "Biryani"). 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.
Open lid after natural pressure release. Using a fork, fluff the rice. Enjoy Biryani with a Garden Salad with lemon Vinaigrette for a Vegan option, or, a Cucumber Raita (spicy Cucumber-yogurt) dip.
This Biryani can be made in the traditional stove-top pressure cooker like Hawkins or Prestige too. Follow the procedure to cook Chana Masala on medium-high flame. After 2 whistles, reduce heat to medium and cook for 15 minutes. Manually release the pressure by lifting the pressure weight. Open the lid, follow the steps of layering rice and other ingredients. Close the lid and cook on medium-high heat for 2 whistles. Let the pressure release naturally.
Calories: 458kcal | Carbohydrates: 75g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 960mg | Potassium: 626mg | Fiber: 10g | Sugar: 7g | Vitamin A: 12.3% | Vitamin C: 11.7% | Calcium: 9.2% | Iron: 27.6%