Chickpea and Vegetable Biryani
A simplified and budget-friendly version of the classic Indian dish, made with chickpeas, carrots, and basmati rice, flavored with curry powder and black pepper.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Indian
Ingredients
- 1canchickpeas, drained and rinsed
- 2mediumcarrots, peeled and diced
- 1cupbasmati rice
- 1mediumwhite onion, diced
- 1mediumred bell pepper, diced
- 1bunchasparagus, trimmed and cut into 1-inch pieces
- 2cupsspinach, roughly chopped
- 1cupcabbage, shredded
- 1cuplettuce, shredded
- 1/4cupbasil, chopped
- 2tbspscurry powder
- 1tspblack pepper
Step-by-Step
- 1
Rinse the basmati rice and soak it in water for 15 minutes. Drain and set aside.
15m - 2
In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
4mmedium heat - 3
Add the diced carrots, red bell pepper, and asparagus to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
6mmedium heat - 4
Stir in the drained and rinsed chickpeas, chopped spinach, shredded cabbage, and shredded lettuce. Cook for 2-3 minutes, until the greens are wilted.
3mmedium heat - 5
Add the soaked and drained basmati rice, curry powder, and black pepper. Stir well to combine. Cover the skillet and reduce heat to low. Cook for 12-15 minutes, or until the rice is tender and has absorbed all the liquid.
15mlow heat - 6
Remove from heat and stir in the chopped basil. Serve the Chickpea and Vegetable Biryani hot.
2m