Spiced Chickpea and Vegetable Biryani

An aromatic and flavorful Indian-inspired rice dish with chickpeas and a medley of vegetables, perfect for a hearty vegetarian dinner.

Ingredients

• 1.5 cups Basmati Rice
• 1/2 cup Rice
• 1/2 cup Rice
• 1 large Onion
• 227g Cremini Mushrooms
• 3 Green Onions
• 1 Green Bell Pepper
• 1 (15 oz) can Chickpeas (canned)
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• 2 tbsp Ginger-Garlic Paste
• 3 cups Vegetable Broth
• 1/4 cup chopped Cilantro (fresh)
• 2 tbsp Vegetable Oil
• 1 Bay Leaf
• 1 tsp Cumin Seeds

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
2. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds and bay leaf, cook until fragrant (about 30 seconds).
3. Add chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add ginger-garlic paste and sauté for another minute until fragrant.
5. Add turmeric powder and garam masala to the pot, stirring constantly for about 30 seconds to bloom the spices.
6. Add the drained basmati rice, chopped green bell pepper, mushrooms, and chickpeas to the pot. Stir well to combine with the spices and sauté for 2-3 minutes to toast the rice slightly.
7. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-22 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during simmering to ensure even cooking.
8. Remove from heat and let it rest, covered, for 10 minutes. This allows the rice to fully absorb any remaining moisture.
9. Fluff the biryani gently with a fork, being careful not to mash the rice. Remove the bay leaf. Garnish with fresh cilantro and chopped green onions before serving.

Cuisine: Indian

Suitability: vegetarian,gluten-free

Prep Time: 30 mins

Cook Time: 45 mins

Serving Size: 3

Meal Type: dinner