Hyderabadi chana dal Biryani is a flavorful, aromatic, and protein-packed vegetarian biryani made with chana dal (split chickpeas), rice, and a blend of spices. It is a hearty dish that’s perfect for a lunch or dinner. The combination of spiced chana dal and fragrant rice creates a rich and satisfying meal.

Here’s a step-by-step recipe for Hyderabadi chana dal Biryani:

Ingredients:

For the Rice:

· 1 cup basmati rice

· 4 cups water

· 1-2 bay leaves

· 2-3 cloves

· 1-inch cinnamon stick

· 2-3 green cardamom pods

· 1 teaspoon ghee or oil

· salt to taste

For the Chana Dal:

· 1 cup chana dal (split chickpeas)

· 1/2 teaspoon turmeric powder

· salt to taste

· Water for cooking dal

For the Biryani:

· 2 tablespoons ghee or oil

· 1 large onion (thinly sliced)

· 1 tablespoon ginger-garlic paste

· 1-2 green chilies (slit)

· 1 large tomato (chopped)

· 1 teaspoon cumin seeds

· 1/2 teaspoon fennel seeds (optional)

· 1/2 teaspoon garam masala

· 1/2 teaspoon red chili powder

· 1/2 teaspoon coriander powder

· 1/2 teaspoon cumin powder

· 1/2 teaspoon amchur (dried mango powder) or lemon juice

· Fresh coriander leaves (chopped)

· Fresh mint leaves (chopped)

· 1/4 cup yogurt

· 1 tablespoon rose water or kewra water (optional, for aroma)

· salt to taste

· 1/4 cup fried onions (for garnish)

For Garnish:

· A few saffron strands soaked in 2 tablespoons warm milk (optional)

· Fried onions (store-bought or homemade)

· Fresh coriander and mint leaves

Instructions:

Step 1: Cook the Rice

1. Rinse the rice thoroughly in cold water to remove excess starch.

2. In a large pot, bring 4 cups of water to a boil. Add the bay leaves, cloves, cinnamon stick, and cardamom pods to the water. Add salt and a teaspoon of ghee or oil to the boiling water.

3. Add the rinsed rice to the boiling water and cook the rice until it’s about 90% cooked (don’t let it cook fully, as it will continue cooking with the dal later). Drain the rice and set it aside.

Step 2: Cook the Chana Dal

1. Rinse the chana dal under running water and then cook it in a pot with water, turmeric powder, and a pinch of salt until it becomes soft but not mushy (about 10-15 minutes).

2. Drain any excess water from the chana dal and set it aside.

Step 3: Prepare the Biryani Masala

1. In a large pan or skillet, heat 2 tablespoons of ghee or oil. Once hot, add cumin seeds and fennel seeds (if using) and let them splutter.

2. Add the sliced onions and sauté them until they become golden brown and caramelized. This will take about 8-10 minutes. Remove half of the fried onions and set aside for garnish.

3. Add the ginger-garlic paste and sauté for another 2 minutes until fragrant.

4. Add the slit green chilies and chopped tomatoes. Cook until the tomatoes become soft and the oil begins to separate from the masala.

5. Add the garam masala, red chili powder, coriander powder, cumin powder, and amchur (or lemon juice). Stir well and cook for another 2-3 minutes, allowing the spices to blend and the masala to cook through.

6. Add the yogurt and stir until everything is well combined. Cook the mixture for another 2-3 minutes until the oil begins to separate again.

7. Add the cooked chana dal to this masala and mix gently. Let it cook for 5 minutes, allowing the dal to absorb the flavors of the spices.

Step 4: Layer the Biryani

1. In a large pot or biryani handi, add a layer of the cooked chana dal mixture.

2. Next, layer the partially cooked rice over the dal. Sprinkle a bit of fried onions, fresh coriander, and mint leaves on top.

3. If using, drizzle the soaked saffron milk and rose water or kewra water over the rice to add fragrance and color.

4. Add another layer of chana dal mixture and then a final layer of rice.

5. Finish by garnishing with the remaining fried onions, mint leaves, and coriander leaves.

Step 5: Steam the Biryani (Dum Cooking)

1. Cover the pot with a tight-fitting lid. You can seal the lid with dough (optional) to trap the steam inside for better flavor.

2. Place the pot on low heat (dum) for about 20-25 minutes to allow the flavors to meld together and the rice to fully cook.

Step 6: Serve

1. Gently fluff the biryani with a fork before serving.

2. Serve the Hyderabadi chana dal Biryani hot with raita, salad, or papad on the side.

Health Benefits of Hyderabadi chana dal Biryani

1. Protein-Packed:

o Chana dal is a great source of plant-based protein, making this biryani a protein-rich meal, perfect for vegetarians and vegans. protein is essential for muscle repair and immune function.

2. High in Fiber:

o The combination of chana dal and rice provides a good amount of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a healthy gut.

3. Rich in Minerals:

o chana dal is a good source of iron, which helps in the production of red blood cells and the prevention of anemia. It also provides magnesium, important for muscle and nerve function.

4. Low in Fat (if cooked with minimal oil):

o This biryani is low in fat, especially when cooked with ghee or oil in moderation. The addition of spices like cumin, coriander, and turmeric enhances the flavor without adding excess calories.

5. Aromatic Spices for Health:

o The spices used in the biryani (like garam masala, cumin, fennel seeds, and turmeric) have anti-inflammatory properties and help in improving metabolism and digestion.

6. Good for Bone Health:

o The presence of ginger, garlic, and turmeric in the biryani provides antioxidant and anti-inflammatory effects, which are beneficial for bone health and joint pain relief.

Tips to Make It Healthier:

· Reduce Oil/Ghee: Use minimal ghee or oil to sauté the onions and spices. Alternatively, you can use olive oil or coconut oil for a healthier option.

· Add Vegetables: Feel free to add veggies like peas, carrots, or potatoes to the biryani for extra nutrients and color.

· Brown Rice Alternative: You can use brown rice instead of white basmati rice for added fiber and nutrients.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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G GOWTHAM

29/10/2025 02:15 PM