How to Make Chana Pulao Biryani

Pulao and Biryani are the traditional dishes of Pakistan. We love to cook and eat these delicious dishes on different events such as Eid, wedding ceremonies, birthday parties and on other get-togethers. Chana Pulao Biryani is a unique variation of these two mouth-watering dishes. It has an amazing aroma that makes the Chana Pulao Biryani more tempting. Soft and flavorful chickpeas with yummy spicy potatoes enhance the flavor of this dish. Some people like it a bit spicy or some people want to have it with mild spices. But in both forms, it gives a great taste. However, we do not use meat in this recipe but chickpeas are not less flavorful than beef or mutton. I personally like chickpeas more than meat in pulao biryani. So, let’s start preparing this heavenly delicious recipe. Please try to follow all the steps as they are mentioned in the recipe.


Rice (Sela)                                                       1 Kg
Boiled Chickpeas                                           ½ Kg
Potato (Medium)                                           6
Onion Chopped (Medium)                          3
Tomato Chopped (Medium)                       4
Ginger Paste                                                   1 tbsp
Garlic Paste                                                     1 tbsp
Green Chilies                                                  8 – 10
Green Chili + Fresh Coriander
+ Mint Paste                                                   2 tbsp
Lemon Sliced                                                  2
Dried Plums (Aaloo Bukhara)                    8 – 10
Cumin Seeds                                                  1 tsp
Black Cumin Seeds                                       1 tsp
Cinnamon sticks                                           3 – 4 (1-inch pieces)
Black Cardamom                                          3 – 4
Green Cardamom                                         4 – 6
Mace (Javitri)                                                3 – 4
Bay Leaves                                                      3 – 4
Star Anise (Phool Badyan)                          3 – 4
Yogurt                                                             250 grams
Crushed Red Chili                                        1 tbsp
Red Chili Powder                                         1 tsp
Salt                                                                  2 – 3 tbsp (As per taste)
Fennel Seeds / Sonf (Ground)                  2 tbsp
Coriander Seeds (Ground)                         2 tbsp
Oil                                                                    1 Cup
Orange Food Color (Liquid)                       1 tbsp
Kewra Water                                                  2 tbsp
Biryani Essence                                             1 tsp

Ingredients for Tadka/Tempering:

Oil                                                                     ½ Cup
Black Cumin Seeds                                       1 tsp
Onion thinly sliced (Medium)                    1

Chana Pulao Biryani

Method to make Chana Pulao Biryani:

Prepare Chickpeas Gravy:

First of all, soak the rice in water and keep them aside for 30 minutes. Take a large cooking pot and heat up 1 cup oil in it. Now add Cumin Seeds, Black Cumin Seeds, Cinnamon Sticks, Black Cardamom, Green Cardamom. Mace (Javitri), Bay Leaves and Star Anise (Phool Badyan). Fry them for 2 – 3 minutes and then add chopped onion. You need to fry this chopped onion on medium flame until it becomes translucent. As well as, add ginger and garlic paste and cook for another 3 – 4 minutes. At this step, add chopped Tomatoes, Yogurt, Crushed Red Chili, Red Chili Powder, Salt, Fennel Seeds / Sonf (Ground) and Coriander Seeds (Ground).

Add 1 glass water, mix all ingredients well and cover the lid. Cook it on medium-low flame for 10 – 12 minutes until tomatoes become soft and all water is dried up. Now fry this mixture on medium-high flame for 2 – 3 minutes. Cut potatoes into 2-inch pieces and add them into the gravy. Also, add ½ glass of water and cover the lid. Cook it on medium flame until potatoes become soft. Now add (Green Chili + Fresh Coriander + Mint) Paste, Whole Green Chilies, Lemon Slices, Dried Plums (Aaloo Bukhara) and boiled Chickpeas (Chana).

Cooking Rice:

Mix everything well and now add the soaked rice in it. In the end, add water in a quantity that it remains 1 inch higher to the rice level in the cooking pot. Now cook the rice with the half-open lid on medium-high flame for 12 – 15 minutes. Once the water is dried up, drizzle some orange food color, kewra water and biryani essence over the rice layer and cover the lid. Now steam the rice on the low flame at least for 15 minutes.

Prepare Tempering (Tadka):

Furthermore, prepare for tempering or tadka. Heat up some oil in a pan. Add black cumin seeds and fry them for 1 – 2 minutes. Now add thinly sliced onion and fry it until it becomes golden brown in color. Pour this tadka over the steamed rice. Chana Pulao Biryani is ready to serve. Additionally, you can serve it with yogurt raita, salad, and pickle.

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