Chickpea Biryani – An easy and wholesome vegetarian Biryani with soft, plump chickpeas cooked in caramelized onions and spices over fragrant basmati rice. Paired with a cooling cucumber raita and squeeze of fresh lime, this biryani makes a hearty meal.
Inspired from one of my favorite bloggers, Annika, this satisfying chickpea biryani with warm spices is my version cooked in the Instant Pot. Annika shares amazing family recipes on her blog with gorgeous photography and captivating stories. She uses a lot of seasonal ingredients to make healthy and delicious foods. Do check out her beautiful blog!
Over the last few months, this Chickpea Biryani recipe has evolved to use my favorite kitchen appliance the Instant Pot. Here is an easy recipe that is versatile and can be adapted to suit your taste preference. Serve it with pickles, papad, diced red onions, fresh onions and cooling raita.
To make a simple cucumber raita, mix 2 peeled and diced persian cucumbers with 1 cup of plain yogurt, a sprinkle of salt and garnish with fresh chopped cilantro. Also check out this gorgeous beetroot raita recipe that pairs up well with chickpea biryani.
variations for Chickpea Biryani:
- Add a teaspoon of black peppercorn for a more sharp and spicy taste.
- Add 1 to 2 diced tomatoes along with the chickpeas for a tangy flavor.
- If using canned chickpeas, rinse and drain the chickpeas and skip the initial pressure cooking step. Reduce the water to half cup in step 4.
- Substitute ghee with oil for a Vegan Chickpea Biryani.
If you are a Biryani lover like me, please check out these amazing recipes:
Here is a quick youtube video to show the twice pressure cooking step using soaked chickpeas to make this vegetarian chickpea biryani:
- 1 cup dry chickpeas soaked overnight in warm water (will be 2 cups soaked)
- 3 tablespoons ghee divided
- 1 large onions thinly sliced
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 2 green chillies slit into half (optional)
- ¼ teaspoon turmeric
- 1 teaspoon kashmiri red chili powder or any mild red chili powder
- 1 teaspoon garam masala
- 3 teaspoon kosher salt divided
- 2 cups long grain basmati rice
- ½ cup mint leaves chopped
- ½ cup cilantro chopped + ¼ cup for garnish
- Turn the Instant Pot to Saute(more) mode and heat 2 tablespoons of ghee.
- Add onions and saute for 10 mins, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani.
Wash and soak the rice for 20 minutes. Drain after 20 mins and keep aside.
- Add remaining ghee to the IP with half of the caramelized onions already in the pot. Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, 1 tsp salt and 1-½ cup of water. Mix well.
- Close the Instant pot and turn pressure valve to sealing. Pressure Cook for 20 minutes followed by quick release.
Stir the chickpeas well. Spread the chopped mint and cilantro evenly over the chickpeas. Add drained rice, remaining salt and 2 cups of water. Make sure all the rice is under the water. Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 6 mins. Allow 5 mins natural pressure release.
Open the Instant Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.
- Serve with cucumber raita and lime wedges.
If the top layer of rice looks a bit undercooked, simply fluff the top layer of the rice with a fork and keep the Instant Pot for 5 more minutes.
Use oil instead of ghee to make the Biryani vegan.
To make simple cucumber raita, mix 2 peeled and diced persian cucumbers with 1 cup of plain yogurt and a sprinkle of salt. Garnish with chopped cilantro.
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.