Try this Instant Pot Chole Biryani recipe
- salt to taste
- measuring cup used 1 cup = 250 ml
- 1.5 cups,basmati rice
- 1.5 cups,kabuli chana/chickpeas/chole(soaked overnight instead can use canned chickpea(15.5oz)
- 1 medium,potatoes (cut in med cubes)
- 2 medium,onion,thinly sliced
- 1 big,tomato
- 1 tablespoon,chopped ginger-garlic
- 1 tablespoon,oil or ghee
- 1 teaspoon,jeera/cumin
- 1 small stickcinnamon
- 2 ,bayleaf
- 1/2 teaspoon,tumeric powder
- 1/2 teaspoon,red chilli powder
- 1/2 teaspoon,biriyani masala ( i used sakti biryani ma
- 1.5 teaspoon,chole masala ( i used everest chole masal
- 1/4 cup,curd/yogurt/soy yogurt(for vegans)
- fewmint leaves chopped
- lots of coriander leaves finely chopped
- fried onion for garnishing(optional)
- 2.5 cups,water
- 2 tablespoon,oil
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (9g)
- Sodium 3488.22 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Press saute mode on Instant Pot.
- Add oil and once it's hot add Bay leaf,Cinnamon stick,Cumin,green chili,chopped ginger-garlic.
- Saute for 30 secs(till aromatic).
- Then add sliced onions,Saute for 2-3 minutes until they turn light brown in color -stir regularly.
- Add tomato,turmeric powder,red chili powder,channa masala,biryani masala,mint and cook for another 2-3 minutes.
- Then add chickpea/chole,potato,yogurt/curd,salt and cook for another minute.
- Add rinsed Basmati Rice,water,coriander leaves and give a stir .
- Press CANCEL button on Instant Pot
- Close the lid on the pot, and turn valve from VENTING to SEALING position.
- Set the pot to manual (High Pressure) and set timer to 6 minutes
- Do a Quick Release(QR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
- Remove lid away from you,garnish with Cilantro and lime juice
- Chole Biryani is ready.Serve with Raita or plain yogurt.
- Heat a pressure cooker with oil on medium flame, add spices,jeera,green chilies,chopped ginger-garlic.Saute for 30 secs until they begin to crackle.
- Then add sliced onions,Saute for 2-3 minutes until they turn light brown in color -stir regularly.
- Add tomato,turmeric powder,red chili powder,channa masala,biryani masala,mint/pudina and cook for another 2-3 minutes.
- Then add chickpea/chole,potato,yogurt/curd,salt and cook for another minute.
- Add rinsed Basmati Rice,water,coriander leaves and give a stir .
- Cover the cooker with lid and cook for two whistles.
- After 10 mins Fluff up the rice gently.garnish with coriander leaves and lemon juice
- Chole Biryani is ready to serve.Serve with raita or kurma
Controlling the pressure release window prevents basmati grains from turning into starch. Reaching a six-minute high-pressure cooking time requires an immediate manual quick release once the timer chimes. Letting the cooker sit longer causes residual heat to overcook the grains, destroying the desired separate, fluffy texture. Rinsing the raw basmati rice thoroughly before it enters the pot removes excess surface starch that otherwise promotes clumping during pressure cooking.
Layering aromatics demands precise heat management. Whole spices like cinnamon and cumin must hit hot oil first to release their fat-soluble compounds into the cooking medium. Slicing onions uniformly guarantees they brown evenly within two to three minutes without burning the finely chopped ginger-garlic paste. Yogurt introduces moisture and acidity, which tenderizes the potato cubes while balancing the robust profiles of the chole masala and biryani spice powders.
Using soaked chickpeas cuts down cooking time significantly, whereas canned chickpeas require careful draining to prevent excess liquid from altering the precise two-and-a-half-cup water ratio. Too much liquid ruins the grain structure, yielding mush instead of distinct layers. Fresh mint and cilantro incorporated directly into the cooking liquid infuse the starches from the inside out, while post-cooking garnishes restore brightness.
Leftovers stored in an airtight container within the refrigerator maintain acceptable quality for up to three days. Reheating chilled biryani benefits from a splash of water and a covered pan to steam the grains back to life without drying them out.
