Kabuli Chana Biryani


Mint Raita 

Added to 238 cookbooks
This recipe has been viewed 39671 times

An innovative blend of rice and pulses. When served with a bowl of low fat curds raita, this can be a really healthy and satisfying dish.

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Preparation Time: 
Cooking Time: 
Baking Time :  25 mins.
Baking Temperature:  200°C (400°F).
Makes 6 servings


1 recipe cooked biryani rice
3 tbsp chopped corriander (dhania)
2 tbsp chopped mint leaves (phudina)
1/2 tsp chopped green chillies
1/4 tsp saffron (kesar) strands dissolved in 1/4 cup low fat milk

Other Ingredients
1 tsp oil for greasing

For The Kabuli Chana Gravy
1/2 cup kabuli chana (white chick peas)
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 cup low fat curds (dahi)
3/4 cup chopped tomatoes
1 cup peeled and chopped potatoes
1 1/2 tsp finely chopped green chillies
1 tbsp oil
salt to taste

For the kabuli chana gravy

  1. Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
  2. Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
  3. Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
  4. Add the curds, tomatoes, potatoes and green chillies and stir for a while.
  5. Add the cooked kabuli chana and salt and mix well. Keep aside.

How to proceed

  1. To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
  2. Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
  3. Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Serve hot.
Nutrient values per serving
209 calories 6.2 gm 36.6 gm 4.3 gm 0 mg 0.8 gm
RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook
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