Chana Biryani Assembly Instructions

Chana Biryani Assembly Instructions

Sara ReillyApril 05, 2021

Meatless Monday, April 5, 2021


An Indian spiced basmati rice dish with chickpea, potato topped with cashew and a green cilantro chutney. Served with a spicy redcabbage and carrot sambharo slaw and naan flatbread.


  • 1 pan chana
  • 1 pan rice
  • 1 bag flatbread
  • 1 container slaw
  • 1 container dressing 


  • Heat oven to 375 degrees and place covered pan of chana in the oven, after 10 minutes add rice to oven with a tablespoon of water added to the pan and recover. After 20 minutes start checking temperature every 5 minutes until 165 degrees. Alternatively, the rice and chicken can be microwaved. Just place in a microwave safe containers and cook on regular power fluffing rice with a fork every 45 seconds to an internal temperature of 165 degrees.
  • Flat bread can be heated 3 ways, wrapped in foil in the oven for 5+ minutes, wrapped in a towl in the microwave for 1+ minutes or in a dry fry pan over medium heat.
  • Toss the slaw with as much dressing as desired, beware, it's spicy!


  • Chana can be mixed together with the rice or served on top. Garnish with cashew and chutney.
  • Slaw should be served in a separate plate or bowl.
  • Serve naan on the side.