Classic Sana Biran

This Classic Sana Biran recipe is a firm favourite amongst Bangladeshis. The way this dish is cooked, being quite dry, means it is typically served during Ramadan alongside kisuri/kitchdi, which is a thick porridge like soup made from rice. There are two varieties of chickpeas that are usually cooked in this way; one being referred to as black chickpeas, known as ‘kala sana’ in Bengali, which I’m not very fond of but I do occasionally enjoy when someone else cooks it for me; the other is the canned variety which is lighter in colour and referred to as white chickpeas or ‘dola sana’ in Bengali.

This is something I love preparing for iftar – the time just after sunset when Muslims break their fast during the holy month of Ramadan. This is a really wholesome and filling dish, alone it’s good enough to eat as a main meal with pitta bread/naan and some salad….don’t forget those eggs, you all know I love eggs so for me this HAS to be served with some! Bengali people also serve this to guests when entertaining as an appetiser before a meal or as an afternoon snack.

This is a very basic recipe and I do chop and change it when I feel like it. Adding ginger and garlic definitely improves the taste of Sana Biran but if you don’t have these to hand cook without. I vary the spices I add to this dish, on this occasion I added just turmeric powder and mixed curry powder, other times I add cumin powder, coriander powder and chilli powder. Play around with the spices you like and see what you prefer, there is no hard and fast rule. To make this vegan leave out the ghee and use oil.

Sometimes I add fresh chopped tomatoes, canned chopped tomatoes or even curry leaves to this and it adds a different dimension to the dish. I normally add cubed potatoes as I like the taste of chickpeas and potatoes combined, you can try something else should you prefer or leave it plain. If you wanted to make this more like a curry, add some water/chopped tomatoes/stock to the onions to make a gravy, this would give your chickpeas a looser consistency.

To serve I add lots of chopped coriander, green chillies, chopped lembu (lemon, on this occasion I didn’t have any) and of course eggs! This is a great accompaniment to kisuri, check out the recipe for the perfect match. I hope you you all enjoy this classic Bangladeshi chickpea dish.

Serves 8 – 10

You will need: for Classic Sana Biran

2 cans of chickpeas
2 large onions
1 large potato
2 tbsp ghee
2 tbsp oil
2 – 3 bay leaves
1 tsp minced ginger
1 tsp minced garlic
1 – 1.5 tsp salt (or to your taste)
4 – 5 whole green chillies
1/2 tsp turmeric
1.5 tsp mixed curry powder (Rajah brand)
1/2 glass of water (if desired for gravy)
coriander for garnishing

Method:

Classic Sana BiranStart by peeling and slicing 2 onions. Cut your green chillies in half.

Classic Sana Biran

In a wide shallow pan heat 2 tbsp of ghee and 2 tbsp of oil. Once hot add 2 – 3 bay leaves and the 2 sliced onions….

Classic Sana Biran

….along with 1 tsp minced ginger, 1 tsp minced garlic, 1 – 1.5 tsp salt and 4 – 5 cut green chillies.

Classic Sana Biran

Cover the onions and allow to saute for 5 – 8 minutes until translucent. Meanwhile peel and chop the potato into small cubes (sorry I forgot to take a photo). Once the onions are soft add 1/2 tsp turmeric and 1.5 tsp mixed curry powder. Fry the spices uncovered for a few minutes. If you would like a little gravy to your sana biran, add 1/2 a glass of water to the onions now.

Rinse and add the cubed potato, cover and allow potatoes to cook for 5 minutes.

Classic Sana BiranNext add the 2 cans of drained chickpeas. Cover and allow this to cook for 10 – 15 minutes over a low flame, stir occasionally. The dish is ready when the potatoes are soft and fully cooked.

Classic Sana Biran

Finally check for salt, adjust if necessary and garnish with chopped coriander. Serve with extra green chillies, sliced boiled eggs and lemon wedges! For the perfect accompaniment to this dish, check out my kisuri recipe.

Bon Appétit!

4.8 from 6 reviews
Classic Sana Biran
 
Author:
Serves: 8 - 10
Ingredients
  • 2 cans of chickpeas
  • 2 large onions
  • 1 large potato
  • 2 tbsp ghee
  • 2 tbsp oil
  • 2 - 3 bay leaves
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 - 1.5 tsp salt (or to your taste)
  • 4 - 5 whole green chillies
  • ½ tsp turmeric
  • 1.5 tsp mixed curry powder (Rajah brand)
  • ½ glass of water (if desired for gravy)
  • coriander for garnishing
Method
  1. Start by peeling and slicing 2 onions. Cut your green chillies in half.
  2. In a wide shallow pan heat 2 tbsp of ghee and 2 tbsp of oil. Once hot add 2 - 3 bay leaves and the 2 sliced onions....
  3. along with 1 tsp minced ginger, 1 tsp minced garlic, 1 - 1.5 tsp salt and 4 - 5 cut green chillies.
  4. Cover the onions and allow to saute for 5 - 8 minutes until translucent. Meanwhile peel and chop the potato into small cubes (sorry I forgot to take a photo). Once the onions are soft add ½ tsp turmeric and 1.5 tsp mixed curry powder. Fry the spices uncovered for a few minutes. If you would like a little gravy to your sana biran, add ½ a glass of water to the onions now.
  5. Rinse and add the cubed potato, cover and allow potatoes to cook for 5 minutes.
  6. Next add the 2 cans of drained chickpeas. Cover and allow this to cook for 10 - 15 minutes over a low flame, stir occasionally. The dish is ready when the potatoes are soft and fully cooked.
  7. Finally check for salt, adjust if necessary and garnish with chopped coriander. Serve with extra green chillies, sliced boiled eggs and lemon wedges! For the perfect accompaniment to this dish, check out my kisuri recipe.

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.

Comments 17

  1. Safia
    Reply

    Amazing and easy to follow recipes when anyone is around for a dawat i just look on here and always get inspiration

    15 March, 2024
    • afelia’s kitchen
      Reply

      Ahh thank you so much, it’s lovely knowing you find inspo on what to cook for guests here! 🙂 x

      15 March, 2024
  2. Rimi
    Reply

    Thank you for this recipe – have used it this Ramadan and it’s been a hit – so easy to follow and came out delicious!

    15 March, 2024
    • afelia’s kitchen
      Reply

      Alhamdullilah, so glad you gave it a try and enjoyed it! Hope you’ll be checking out some of the other yummy recipes I’ve shared. 🫶🏼 xx

      15 March, 2024
  3. Shahina khan
    Reply

    This chana biran recipe has been a hit everyday so far this Ramadan! Thank you for making it so simple and visual to follow!!!

    27 April, 2020
    • afelia’s kitchen
      Reply

      You’re most welcome, thanks for the feedback.

      27 April, 2020
  4. Masuma
    Reply

    Such an easy recipe to follow and tastes delicious MashaAllah. Love it 👏👏

    6 November, 2019
  5. Roo
    Reply

    At the beginning of Ramadan it was the first time I was going to be making sana. I initially was going to use another food pages recipe (will leave name out) as I couldn’t find your recipe at first. I already started frying the onions and got the spices ready. As soon as I found your recipe I disregarded the other spices I put together and instantly followed yours as your recipes have never failed me till this day alhumdulliah. It was a hit with my husband and he loves it. He bragged about how nice it was to my family and it’s the best sana his tasted lol (well I did follow your recipe so credit goes to you lol). During recent iftar parties I have followed your recipes and if all finished. May Allah reward you for sharing us your recipes x

    26 May, 2019
    • afelia’s kitchen
      Reply

      Oh wow, such high praise!! Please keep me and my family in your duas. 🙂 xxx

      26 May, 2019
  6. Jenna Conway-Jones
    Reply

    Cooked this for an Eid cultural event at work, now a firm favourite with my 13 yr old daughter. Just taught her to cook it herself, thanks for the tasty dish

    1 September, 2018
    • afelia’s kitchen
      Reply

      That’s excellent, I’m so happy you both love it and even happier she’s learnt how to cook this herself! 😀 xx

      1 September, 2018
  7. Shazia
    Reply

    My family and I absolutely loved this dish. It was quick, easy and really flavourful. I would definitely recommend it. Jazak Allah khair Afelia 🙏🏽😘

    19 January, 2018
  8. zakera
    Reply

    I just love the way u put all the recipe with pic.. all of your recipes r so easy to make . Thanks

    6 December, 2017
  9. Mimi
    Reply

    Me and the family wanted to go out for Indian takeaway but instead we decided to cook at home so I made this dish yesterday, and it was a big hit everyone loved it thank you afelia…… we have plenty left over and I’m excited to eat it again for dinner

    11 September, 2017
  10. Runa
    Reply

    I like how you have pictures and instructions. I’m trying this recipe today. Only thing is I didn’t add the ghee.

    28 May, 2017
  11. Jumma
    Reply

    Living in Saudi Arabia right now and forgotton how to make simple bengali dishes!! You are giving me hope with all your faboulous recipies!!!
    Thank you!!!!

    28 May, 2017
    • afelia’s kitchen
      Reply

      You’re welcome, I hope the dishes live up to your expectations. 🙂 x

      2 June, 2017

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