Instant Pot Chickpea Biryani (Chana Biryani)

By Ministry of Curry · 150 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté and heat half the ghee.
2. Sauté the sliced onion for 10 minutes, stirring often, until caramelized. Remove half of the onion and set aside for garnish.
3. Add the remaining ghee and the other half of the onions to the pot. Add bay leaves, cumin seeds and black pepper and sauté for 30 seconds.
4. Add the drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, salt and water. Mix well.
5. Seal the lid and pressure cook for 20 minutes. Quick release the pressure, open the pot and stir the chickpeas well.
6. Meanwhile, wash and soak the rice for 20 minutes, then drain. Soak the saffron in warm milk or water and set aside for garnish.
7. Spread the chopped mint and cilantro evenly over the chickpeas.
8. Add the drained rice, salt and water, and gently press the rice under the water. Seal and pressure cook for 6 minutes, then allow a 5-minute natural pressure release.
9. Open the pot, drizzle the saffron milk over the rice, top with the reserved onions and cilantro, and gently fluff the rice.
10. Serve with cucumber raita and lime wedges if you like.

Summarized from Ministry of Curry's video. Watch it for the details.

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