Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.



  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1



1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.


3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.


5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.


7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.


9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG



You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

Hope you find this helpful.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at or follow me on Twitter. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin. Do feel free to write to at for any queries.

VEGETABLE BIRIYANI-(With brown rice & fresh masala)

Biriyani is one of my favourites for three reasons-An one pot meal,loaded with veggies and a royal treat.You can make it in n number of ways and my all time favourite is the way my mother makes.I have always wanted try it like the restaurants and with freshly ground masala powder.Fortunately there was an exclusively TV show on biriyani and I had noted the recipe.I am giving below the recipe for 4 servings with all ingredients whereas the images might not have the same quantity.I skipped few ingredients as my family members prefer a lesser spice version.This recipe is yet another one which can be added to my blog’s purpose.Yes,no whites…Check in detail about it here and let me know if you like the PURPOSE OF MY BLOG. I made it with brown basmati rice 🙂

Continue reading “VEGETABLE BIRIYANI-(With brown rice & fresh masala)”


I couldn’t post any recipes for around more than 10 days owing few personal reasons which fell on my way so unfortunately. Thanks for being me during this period and offering me your support. Today is thanksgiving day and my special thanks to each viewer/visitor/follower for helping me grow.Today’s recipe is straight from my table. It is simple but yummy “SAMBAR RICE” . I love preparing this as it has all vegetables blended and it is a quick one pot meal. My mother prepares it in different ways and here is one way.

sambhar sadham.JPG


  • Rice-1 cup
  • Toor dhal/Moong dhal-1/2 cup
  • Vegetables-2 cups
  • Tamarind extract-1 cup
  • Salt-To taste
  • Oil/ghee-To cook
  • Turmeric Powder-A pinch
  • Coriander leaves-To garnish

To dry roast and grind:

  • Red chilly-2
  • Coriander seeds-1/4 tsp
  • Cumin seeds-less than 1/4 tsp
  • Coconut-1 tbsp.
  • Channa dhal-1 tsp
  • Hing-A small piece

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Vegetables include shallots,chopped tomatoes,drumsticks,all variety of yam,raw mango,carrot,beans,broad beans,potato,brinjal,snake gourd


1.Soak dhal and rice separately for 20 minutes.

2.Pressure cook dhal and mash well

3.In a pressure cooker add all items under “To dry roast and grind” and roast well.

4.Cool them and make a fine powder.

5.In the same pressure cooker add oil/ghee and temper.

6.Add veggies one after the other and saute well.

7.Add turmeric powder and give a stir

8.Add cooked dhal and rice.

9.Add salt,tamrind extract and 2 cups of water and pressure cook for 3 whistles.

10.After pressure is released serve it hot by garnishing with some coriander leaves.


You can just soak dhal for 30 minutes and add with rice as such

Be careful while dry roasting.

I have used a total of 3 cups of water. Adjust as per your rice absorption capacity.

Skip salt and red chillies for babies below one year.

Be sure to have introduced all ingredients individually before offering this to your baby

Always have a word with your pediatrician before introducing any new food.

The choice of vegetables is up to you. You can add any vegetable.

This can be offered for babies above 8 months.

Do you like my recipes? If yes please do not forget to stay tuned with me by following by blog here and liking my facebook page at  or follow me on Twitter. Do share this with your kith and kin. Do feel free to write to at for any queries