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You might be thinking that I am obsessed with beans. But it is just a coincidence that I have been cooking with beans more frequently now than ever. I soaked chana (both kabuli and kala) for Varalakshmi vratam last friday and distributed some to friends. With the remaining chana, I wanted to make Tarla Dalal’s Kabuli Chana Biryani, but it looked too much work for me, so I ended up modifying the recipe and made a quicker version. This is my entry to this week's ARF/ 5-A-day tuesday. Note: Tarla Dalal’s recipe involves, layering the chana gravy with rice in...


46 serving

Total time

80 minutes




  • 1½ cups basmati rice (– cooked)
  • 1 cup Chana (Kabuli & Kala (either one or both) – boiled)
  • 1 onion (– medium chopped)
  • 1 potato (– medium, boiled, peeled and diced)
  • 2 tomato (– medium chopped)
  • 3 chilies (Green)
  • (1.25l) fish stock (paste)
  • 2 tbsps Curd
  • 1 tsp chili powder (Red)
  • 1 tsp Amchoor (powder)
  • (1.25l) fish stock
  • (1.25l) fish stock
  • to taste Salt
  • coriander (– for garnish)


  1. Heat 1tbsp of oil in a large pan, add onions and fry till they turn pink. Add ginger, garlic paste and sauté till it does not smell raw anymore.
  2. Add the powders, curd, diced potatoes and mix well.
  3. Add tomatoes to the onion mixture; cover and cook till soft.
  4. Add cooked chickpeas and salt; mix well and cook for another 5 minutes on medium flame, or till the mixture is not too watery.
  5. Add the chickpea gravy to rice, mix well (but try not to break the rice), check seasoning and serve hot with onion raita (finely chopped onions mixed in yogurt with salt).
  6. View the recipe instructions at Cook's Hideout

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