Kadala biryani

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

240 calories, 9 grams fat

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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.