If you own an Instant Pot, Chickpea Biryani is super fast and super easy. What takes the longest is soaking the rice for 20 minutes! My recipe is an adaptation of a NYTimes Cooking dish, Pressure Cooker Shrimp Biryani. I substituted chickpeas for shrimp.
The pressure cooking time is only 3 minutes and then it has a quick release. So you will be sitting down to dinner in no time at all!