Chickpea Biryani
Serves: 6
Total Cook Time: 45
Prep Time: 15
Cook Time: 30
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1–2 cups chopped or thinly sliced veggies (bell pepper, zucchini, or carrots)
- 3 garlic cloves, rough chopped
- 1 tablespoon ginger, chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon chili powder
- 1 teaspoon cinnamon (or one cinnamon stick)
- 1/2 teaspoon cardamom (or 3 crushed cardamom pods)
- 1/2 teaspoon turmeric
- 4 cups veggie stock
- 2 cups rice, rinsed
- 3/4 teaspoon salt
- 1 can chickpeas, drained, rinsed
- Garnish: 1/4 cup cashews and chopped parsley or cilantro
Instructions
- In a large skillet, or shallow Dutch oven, heat oil over medium-high heat.
- Add the onion and sauté, stirring often, until tender and golden, 5 minutes.
- Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes.
- Remove one cup of the mixture and set aside.
- Add spices and bay leaf, and stir one minute, toasting the spices.
- Add rice, and saute one-minute stirring.
- Add stock and salt.
- Top with chickpeas and the cup of veggies you set aside.
- Bring to a simmer over high heat, then lower heat to low.
- Simmer on low 20-30 minutes or until the rice has soaked up the liquid.
- Uncover the Biryani and fluff up with a fork. Top with the toasted cashew and cilantro.
