Chickpea Biryani

At the moment I’m dealing with a serious case of wanderlust. Unfortunately my bank balance is seriously uncooperative at the moment and I’m resigned to stay in the UK for a while longer. However, this means I’ve got quite inventive in the kitchen.

I’m travelling the world via the food, which lets be honest is at least half the reason to go to a new place anyway!

Up first on the list of things this time poor student made is biryani chosen because I can make it all in one pot (less washing up= amazing) and because I thought it was Indian, my Pakistani friend recently claimed it though so who knows!

Anyway onto the important bit!

This takes about 40 minutes but could be faster if you don’t take an age to chop everything up.

The veggies

  • Coconut oil, 2 tablespoons (read about coconut oil health benefits here)
  • Onion, 1 chopped
  • Cauliflower, 3 handfuls roughly, or just go ahead and use the whole thing, its full of vitamin C!
  • Green beans, as many as you like
  • Carrot, 1 or 2 chopped
  • Chickpeas, I use a can (400g) because I use loads of cauliflower, if a big batch is your aim, use two cans
  • Garlic, 1 large or 2 small cloves
  • Ginger, 1 inch fresh chopped
  • Garam Masala powder, start with a teaspoon but add more to taste

Grab a large pot and a tablespoon of coconut, sauté the onion and veggies for several minutes until soft and starting to brown.  Add in the gram masala, chickpeas, garlic, ginger, mix together and leave on the heat for 2 minutes then dish that out into a serving pot and get cracking on that rice.

The rice

  • Coconut oil, tablespoon
  • Rice, 2 cups, I used wholewheat because it’s all that was in the kitchen but Basmati rice works too
  • Ginger, 1 inch freshly chopped
  • Garlic 1 or 2 cloves
  • Garam Masala powder
  • Cinnamon, ground
  • Turmeric, ground
  • Vegetable broth (oxo cubes work well), use twice as much water as rice, for example 2 cups of rice needs 4 cups of vegetable broth

Add coconut, garlic, ginger, gram masala, turmeric, cinnamon and rice and sauté for a minute. Add the vegetable broth and leave to simmer until the water has evaporated and the rice is fluffy.  Throw into the serving bowl with the veggies, mix up and serve!

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