Spicy Chana biryani | Food Diaries | Chef Zarnak Sidhwa - Masala TV

Spicy Chana biryani | Food Diaries | Chef Zarnak Sidhwa

Published 2 months ago  in Chefs, Cooking Shows, Food Diaries, Zarnak Sidhwa

Quick and Simple Chana Biryani Recipe you must try.

Watch this Masala TV video to learn how to make Chana Biryani ,Chana Daal Halwa and Sharbet. This show of Food Diaries with Chef Zarnak Sidhwa aired on 9 September 2019.






  • Rice 11/2cups
  • Chickpeas 1 cup
  • Tea leaves 2 tbsp
  • Salt 1 tsp
  • Green cardamoms 5-6
  • Bay leaves 2-3
  • Cloves 2-3
  • Yogurt 1-1/2 cups
  • Ginger paste 1 tsp
  • Ginger 1 inch piece
  • Mint leaves ½ cup
  • Green chilli paste 1 tsp
  • Red chilli powder 1 tsp
  • Turmeric powder 1 tsp
  • All spice powder 1 tsp
  • Garlic paste 1 tsp
  • Saffron essence ¼ tsp
  • Milk 1 tbsp
  • Screw pine water few drops
  • Coriander leaves (chopped) 1/4 cup

Method :
Soak chickpeas overnight in water. 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 chickpeas. Soak rice for about half an hour. Drain. 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. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, and all spice powder and garlic paste. Add saffron essence in warm milk and mix in screw pine water. Place the marinated chickpeas in a deep non-stick pan. Spread cooked rice over the chickpeas evenly. Sprinkle saffron essence and milk and half of the coriander leaves over rice. Cover the pan tightly and put on low heat to simmer for fifteen minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves.


  • Split Bengal gram (boiled) 1 cup
  • Clarified butter 3 tbsp
  • Saffron few strands
  • Whole dried milk ¼ cup
  • Green cardamom powder ½ tsp
  • Sugar ¾ cup
  • Cashew nuts 10-12
  • Almonds 10


Crush the split Bengal gram in a grinder and put it into a deep non stick pan. Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned. Add saffron and mix. Add whole dried milk and mix. Add green cardamom powder and sugar and cook till sugar dissolves. Add cashew nuts and almonds and mix. Cook for 1-2 minutes. Serve hot or at room temperature.


  • Milk 2 cups
  • Basil seeds 2 tbsp
  • Red sherbet 4 tbsp

Mix the chilled milk with red sherbet and soaked basil seeds and serve chilled.