How to make Chholay Biryani -

A combination of chole and rice cooked to make a biryani.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chick peas, Rice (चावल)

Cuisine : Indian

Course : Rice

Chholay Biryani

Chholay Biryani Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chholay Biryani Recipe

  • Chick peas 1 cup

  • Rice 1 1/2 cup

  • Salt to taste

  • Green cardamom 5-6

  • Bay leaf 5-6

  • Clove 2-3

  • Tea leaves 2 tablespoon

  • Oil 3 tablespoon

  • Onion sliced 1 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Chole masala 2 teaspoon

  • Red chilli powder 1 teaspoon

  • Potato boiled and cut into 1cm pieces 2 medium

  • Saffron (kesar) a few

  • Skimmed milk 1/4 cup

  • Yogurt 1/2 cup

  • Fried onions 1/2 cup

  • Mint leaves a few

  • Ginger thin strips 1 inch piece


Step 1

Soak rice in three cups of water for about half an hour. Drain.

Step 2

Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water. Soak kabuli chana overnight in four cups of water.

Step 3

Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain kabuli chana.

Step 4

Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to sauté till fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.

Step 5

Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix. Add the potatoes and mix. Spread half the rice in a layer over the

Step 6

Drizzle the yogurt, half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low heat for ten minutes.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.