Kadala biryani

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1 cup - chickpea/channa (soaked overnight and cooked)
  • 1/2 cup - Rice powder
  • 1 big - onion (chopped)
  • 1 tbsp - garlic paste
  • 2 - green chilli
  • Curry leaves, a few
  • Coriander leaves, to garnish
  • 2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1 tsp - garam masala powder
  • 1 cup - thick coconut milk
  • 1 tbsp - ghee

How to Make Kadala biryani

  • For rice balls: Make a firm dough using rice powder, enough water and salt. Keep aside for a little while.
  • Then roll into chickpea-sized balls and steam. Keep aside.
  • Heat oil in a pan and saute onion, garlic paste, green chilli and curry leaves.
  • When the onion starts to brown, add the powders and mix well.
  • When done, add the coconut milk, cooked channa, cooked rice balls and 1 tbsp ghee and mix well.
  • Garnish with coriander leaves and serve hot.