Tag Archives: indian biryani recipe

Channa / Chole Biryani


Biryani is the all-time favorite dish for both my hubby and son. As it’s Thursday (devotional day for me), I never cook or eat non-veg on this day. Mostly these Thursday will have something related with Channa may be a sundal or a gravy based thing and this time totally a different thing – it’s Biryani.

Channa is known as chickpeas, chole, kondakadalai… Channa is highly rich in protein and goes out well with aromatic spices as Biryani. Let me share the recipe…

For more veg and non-veg biryani recipes, click here.

Taking it to Fiesta Friday#120 hosted by Angie@thenovicegarderner, partying partying let’s party…

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve


  • Channa / Chickpeas – ¾ cup
  • Long grain / Basmathi  rice – 2 cups
  • Onions – 1 ½  no
  • Tomato – 1 no
  • Green chilles – 1 no
  • Ginger – 1”inch stick (2 pieces)
  • Garlic – 8 cloves
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cinnamon – 2 inch stick (2 pieces)
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Coriander leaves – 3 stalks
  • Mint leaves – 4 stalks
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp.


  • Soak channa overnight or for 12 hrs. Drain the water and pressure cook them with 3 cups of water for 5 whistles. Remove the lid when the pressure subsides, drain the water, keep the channa and reserve the drained water.
  • Peel and finely chop the onions and tomatoes.
  • Clean and wash the rice in water, drain the water and keep it aside.
  • Take coriander leaves, mint leaves, ginger, garlic and green chillies in a blender. Blend them to a fine paste by adding little water and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the star anise, cloves, cinnamon, bay leaf and cardamom, wait until aroma comes out.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the grounded green paste and cook until the oil the separates or until it turns dark green.
  • Add in the spice powders (turmeric powder, chilli powder, coriander powder) and cook until the raw smell goes off.
  • Add in the boiled channa and rice along with salt, cook for few seconds.
  • Take the reserved water (leftover water while boiling channa), pour 2 cups and 2 cups of water, and wait until it boils.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides.
  • Give a stir, transfer it to a bowl and serve hot.

Serve hot. Goes out well for lunch with any raita. I have served it with onion raita, pappad, mango pickle and apple cinnamon preserve.

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

Click on this link for Raita Recipes: https://madraasi.com/recipes/raita/

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Vegetable Briyani Recipe / How to make vegetable briyani in pressure cooker / Simple Vegetable Briyani


Briyani is a mixed rice dish from South Asia. It is made with spices, rice and meat or vegetables. It is a most popular and common rice dish all over India. It is very tasty and consumes very little time to prepare. It goes out well with raita.

Do check out my other Biryani Collections (10+ recipes) includes veg and non-veg in this link: https://madraasi.com/2015/07/17/biryani/.


  • Onion – 1 no
  • Tomato – 1 no
  • Ginger-garlic – 1 tbsp
  • Green chilli – 1 no
  • Mixed vegetables (carrot, cauliflower, beans, green peas, potato) – 1 ½ cup
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Curd / Yogurt – ¼ cup
  • Ghee / Clarified Butter – 3 tsp
  • Oil – 2 tsp
  • Mint and coriander leaves – a handful
  • Cloves – 3 no
  • Cardamom – 2 nos
  • Cinnamon – 1 inch stick
  • Star Anise – 1 no
  • Bay leaf – 2 nos
  • Long grain (Basmathi) rice – 2 ½ cup


  • Soak rice for 15 mins in water.
  • Finely chop the coriander and mint leaves.
  • Peel and dice the carrots and potatoes, separate cauliflower to small florets, cut beans lengthwise, slit the green chillies and finely chop onions and tomatoes into small pieces.
  • Heat ghee and oil in a pressure cooker, add all the spices and wait till it splutters.
  • Add ginger-garlic paste and sauté till the raw smell goes off.
  • Add the onions and sauté till they turn golden brown, followed by tomatoes till they become mushy.
  • Add the vegetables and sauté them for a while, add turmeric powder, chilli powder, salt and coriander powder and sauté them for about 10 mins.
  • Pour in the curd/yogurt and stir it well.
  • Drain the water, add the rice and saute it for 5 mins.
  • Pour in 3 cups of water, let it boil, pour in a tsp of lemon juice and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides.

Serve hot with a gravy and raita. Goes out well with mushroom curry, onion-tomato raita, lemon pickle and Banana chips.