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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.