Kabuli Chana Kofta Biryani Recipe - Chickpea Kofta Biryani
A vegetarian North Indian Recipes recipe with -/2 kabuli chana (white chickpeas) - soaked for 8 hours, onion - chopped, green chilli - chopped. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
34 steps- 1
To begin making Kabuli Chana Kofta Biryani first prep all the ingredients and keep aside
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 2
Take the soaked kabuli chana, drain the water and pulse it in the mixer grinder until you get a coarse mixture
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 3
Make sure that you do not grind it into a smooth paste
- 4
Remove the pulsed kabuli chana in a bowl and add in all the other ingredients like chopped onions, green chillies, coriander and mint leaves, fennel seeds, chilli powder and salt
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)fennel seeds (saunf)(1/4 teaspoon)salt - to tasteonions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to tastesalt - to tastecoriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 5
Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan
- 6
Spoon a tablespoon of Kabuli Chana Pakora mixture into each of the cavities of the pan
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 7
Cook Kabuli Chana Pakora on medium high heat and turn them once they turn golden brown on one side
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 8
This will take about three minutes
- 9
Cook the other side of the pakoras till they turn golden brown as well
- 10
Make sure the inside of the Kabuli Chana Pakora is well cooked and the outer covering is nice and crisp
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 11
Drain the well fried Kabuli Chana Pakoras on an absorbent paper and keep aside
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 12
Next make the gravy for Kabuli Chana Kofta Biryani
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 13
Heat a kadai and add oil, once hot add the chopped onions and fry till they start become golden brown
onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)onions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 14
Next add the chopped ginger and garlic and fry till the raw smell goes off
onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)onions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 15
Do not brown the garlic and ginger
garlic - chopped(1 tablespoon)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon) - 16
Add all the dry masalas now, like the turmeric powder, chilli powder, coriander powder and garam masala powder
green chilli - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon) - 17
Add the tomato puree and saute till the raw smell goes off and saute on medium heat for five minutes
homemade tomato puree(1 cup) - 18
Add half a glass of water and boil for five minutes
- 19
Then add the koftas in the gravy and simmer for another five minutes
- 20
Finally add fresh cream and stir to make the gravy thick and creamy, simmer for a minute and stir continuously
fresh cream(1/4 cup) - 21
Switch off and keep aside
- 22
To make the flavored riceWe begin making the Kabuli Chana Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)basmati rice(1 cup) - 23
Then add in the soaked rice with 2 cups water and pressure cook for 2 whistles, and reduce the heat and cook it in the simmer for 5 more minutes
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)basmati rice(1 cup) - 24
Release the pressure naturally
- 25
Keep it aside
- 26
Add saffron strand in warm milk and keep aside
milk - warm(1/4 cup)saffron strands - a generous pinch - 27
Assembling the biryaniTake a deep saucepan or another pressure cooker big enough to hold both the gravy and the rice
basmati rice(1 cup) - 28
First add ghee at the bottom
ghee(1 tablespoon) - 29
Layer the bottom of the pan with half the kofta gravy, add half the rice over this kofta layer
basmati rice(1 cup) - 31
Sprinkle chopped coriander leaves, mint leaves and half of the saffron milk
onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)onions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)coriander powder (dhania)(1 teaspoon)milk - warm(1/4 cup)saffron strands - a generous pinchcoriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 32
Repeat the process with the leftover gravy and rice and saffron milk
basmati rice(1 cup)milk - warm(1/4 cup)saffron strands - a generous pinch - 33
Cover the saucepan and place it on low it and simmer for 5 minutes until the flavours go into the rice
basmati rice(1 cup) - 34
Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani
- 35
Serve the Kabuli Chana Kofta Biryani along with Mirchi Ka Salan and Tomato Onion Cucumber Raita and Ragi Malpua With Rabri for your next party
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)onion - chopped(1)homemade tomato puree(1 cup)
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Kabuli Chana Kofta Biryani Recipe - Chickpea Kofta Biryani
A vegetarian North Indian Recipes recipe with -/2 kabuli chana (white chickpeas) - soaked for 8 hours, onion - chopped, green chilli - chopped. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
34 steps- 1
To begin making Kabuli Chana Kofta Biryani first prep all the ingredients and keep aside
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 2
Take the soaked kabuli chana, drain the water and pulse it in the mixer grinder until you get a coarse mixture
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 3
Make sure that you do not grind it into a smooth paste
- 4
Remove the pulsed kabuli chana in a bowl and add in all the other ingredients like chopped onions, green chillies, coriander and mint leaves, fennel seeds, chilli powder and salt
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)fennel seeds (saunf)(1/4 teaspoon)salt - to tasteonions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to tastesalt - to tastecoriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 5
Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan
- 6
Spoon a tablespoon of Kabuli Chana Pakora mixture into each of the cavities of the pan
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 7
Cook Kabuli Chana Pakora on medium high heat and turn them once they turn golden brown on one side
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 8
This will take about three minutes
- 9
Cook the other side of the pakoras till they turn golden brown as well
- 10
Make sure the inside of the Kabuli Chana Pakora is well cooked and the outer covering is nice and crisp
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 11
Drain the well fried Kabuli Chana Pakoras on an absorbent paper and keep aside
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 12
Next make the gravy for Kabuli Chana Kofta Biryani
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup) - 13
Heat a kadai and add oil, once hot add the chopped onions and fry till they start become golden brown
onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)onions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 14
Next add the chopped ginger and garlic and fry till the raw smell goes off
onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)onions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 15
Do not brown the garlic and ginger
garlic - chopped(1 tablespoon)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon) - 16
Add all the dry masalas now, like the turmeric powder, chilli powder, coriander powder and garam masala powder
green chilli - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon) - 17
Add the tomato puree and saute till the raw smell goes off and saute on medium heat for five minutes
homemade tomato puree(1 cup) - 18
Add half a glass of water and boil for five minutes
- 19
Then add the koftas in the gravy and simmer for another five minutes
- 20
Finally add fresh cream and stir to make the gravy thick and creamy, simmer for a minute and stir continuously
fresh cream(1/4 cup) - 21
Switch off and keep aside
- 22
To make the flavored riceWe begin making the Kabuli Chana Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)basmati rice(1 cup) - 23
Then add in the soaked rice with 2 cups water and pressure cook for 2 whistles, and reduce the heat and cook it in the simmer for 5 more minutes
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)basmati rice(1 cup) - 24
Release the pressure naturally
- 25
Keep it aside
- 26
Add saffron strand in warm milk and keep aside
milk - warm(1/4 cup)saffron strands - a generous pinch - 27
Assembling the biryaniTake a deep saucepan or another pressure cooker big enough to hold both the gravy and the rice
basmati rice(1 cup) - 28
First add ghee at the bottom
ghee(1 tablespoon) - 29
Layer the bottom of the pan with half the kofta gravy, add half the rice over this kofta layer
basmati rice(1 cup) - 31
Sprinkle chopped coriander leaves, mint leaves and half of the saffron milk
onion - chopped(1)green chilli - chopped(1 tablespoon)garlic - chopped(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon)onions - finely chopped(2)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)coriander powder (dhania)(1 teaspoon)milk - warm(1/4 cup)saffron strands - a generous pinchcoriander (dhania) leaves - chopped(1 tablespoon)mint leaves (pudina) - chopped(1 tablespoon) - 32
Repeat the process with the leftover gravy and rice and saffron milk
basmati rice(1 cup)milk - warm(1/4 cup)saffron strands - a generous pinch - 33
Cover the saucepan and place it on low it and simmer for 5 minutes until the flavours go into the rice
basmati rice(1 cup) - 34
Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani
- 35
Serve the Kabuli Chana Kofta Biryani along with Mirchi Ka Salan and Tomato Onion Cucumber Raita and Ragi Malpua With Rabri for your next party
-/2 kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)onion - chopped(1)homemade tomato puree(1 cup)
Rate this recipe
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