Instant Pot Chole Biryani (Chickpea Biryani) is a delicious and healthy variation of vegetable biryani.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1.5 cups basmati rice (rinsed)
  • 1.5 cups boiled chickpeas (kabuli chana) ((soaked overnight and boiled) or 1 canned chickpeas (15.5oz))
  • 1 medium potato (diced into 1-inch cubes (optional))
  • 2 small onions (thinly sliced)
  • 1 large tomato (finely chopped)
  • 1 tablespoon ginger garlic paste
  • 2 green chilies (slit lengthwise)
  • 1/4 cup mint leaves (chopped)
  • 1/4 cup curd (yogurt) (or soy yogurt for vegans)
  • 2 tablespoons coriander leaves
  • 2 tablespoons oil
  • 2.5 cups water
  • salt (adjust to taste)
  • 1 tablespoon lemon juice

Whole Spices:

  • 2 bay leaf
  • 1 inch cinnamon
  • 1 teaspoon cumin (jeera) seeds

Dry Spices:

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoon chole masala ((i used everest chole masala brand))
  • 1/2-1 teaspoon biriyani masala

Method

Instant Pot Method:

  1. Firstly, Press Saute on Instant Pot. Add oil, and once it's hot, add bay leaf, cinnamon stick, cumin seeds, green chili, ginger-garlic paste. Saute for a few seconds till aromatic.
  2. Then add sliced onions. Saute for 2-3 minutes until they turn light brown in color-stir regularly.
  3. Add tomato, turmeric powder, red chili powder, chana masala, biryani masala, mint, and cook for another 2-3 minutes.
  4. Then add boiled chickpea, potato, yogurt, salt, and cook for another minute.
  5. Add rinsed basmati rice, water, and give a stir.
  6. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.
  7. Do a Quick Release (QR). Remove lid away from you and lastly garnish with coriander leaves and lime juice.
  8. Instant Pot Chole Biryani is ready. Serve with raita or plain yogurt.

Stovetop Pressure Cooker Method:

  1. Follow the same steps as Instant Pot. Cover the cooker with a lid and cook for two whistles on medium flame. All other steps remain the same.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.