An easy and nutritional Rice based recipe prepared with white chickpeas or kabuli channa and other spices. The flavors of this recipe is just right, it's so wholesome with chickpeas cooked along with caramelized onions & spices over fragrant Basmati Rice
Channa is high in protein and is a great addition to meal. This biryani is very easy to put together and tastes absolutely amazing.
It is a one-pot wonder that is packed with flavours and textures.
Ingredients
Fried Onions
Oil - 2 tbsp
Onion - 1 small
Whole Spices
Star Anise - Half
Cinnamon - Small Piece
Cardamom - 1
Black pepper pods - 8-10
Onion - 1 small
Ginger - 1 inch
Garlic - 8-10 cloves
Tomato - 1 large
Salt - 2-3 teaspoons or as per taste
Chickpeas - 430 grams
Soaked Rice - 300 grams
Mint - 6-7 leaves
Coriander - 1 bowl
Step 1 : Prep the Biryani
1) For this particular recipe we are using Biryani rice as the grain of the biryani rice is longer than the regular ones and the fragrance is amazing too
2) Wash the rice thoroughly and then soak it for atleast a minimum of 1 hour
Step 2 : Prep the Chickpeas
1) Soak the chickpeas overnight, try to soak them for a minimum of 5-6 hours, if you are using the canned ones then you don’t have to worry about it
2) Cook them in a pressure cooker for 4-5 whistles
Step 3 : Fried Onions
1) Add 2 tablespoons of oil in the pan, and once the oil is hot, add the onion to the pan.
2) Cook it over high heat, you can choose to deep fry them as well, or air fry too
3) Once the onion gets caramelized, reduce the heat to low & transfer the onion to another pan
Step 4 : Prepare the Biryani
1) To the same pan, add whole spice, half star anise, small cinnamon stick, 1 cardamom, and around 8-10 black peppers
2) Roast the whole spices for 2-3 minutes over low heat and then take them out. We just need the aroma and essence of the whole spices
3) Add finely chopped onion to the pan, let it cook over medium or high heat, make sure you stir it in between so the onion doesn’t stick to the bottom of the pan or get burnt
4) Once the onion slightly gets golden brown, add 1 inch of grated ginger and 8-10 cloves of garlic. Make sure the heat is set to low as the garlic can get burnt easily. 5) Cook for 2 minutes and then add the spices
6) Add turmeric powder, cumin powder, coriander powder, red chili powder, mix and cook over low heat. Cook till you see the oil starts to ooze out the spices
7) Then add 1 finely chopped large tomato followed by salt.
Give it a mix and let it cook over medium heat till the tomatoes turn soft and the oil starts to separate from the tomatoes
8) Add the boiled chickpeas and mix them with the spices, and let it cook for 2-3 minutes over low heat
9) Then add the soaked Biryani rice and mix well
10) Add water just as much to cover the rice and chickpeas followed by salt
Now let this cook over medium heat till you see the water reduced significantly
11) Once the rice surfaced and is almost 80% cooked, add some finely chopped coriander leaves, a few mint leaves, and the fried onion. Then switch the heat to low and cook for another 10-12 minutes
Check the progress and make sure that the rice is not getting stuck at the bottom of the pan
Chickpeas are so versatile and adds creamy texture to this whole recipe
This Vegan biryani is a one-pot wonder that is packed with flavour and texture. Making for an easy but deliciously fragrant meal any night of the week! Packed with protein from chickpeas and the deliciousness of Biryani rice
New Vegan Online Cooking Course, Register Here also don't forget to grab the FREE VEGAN Recipe GUIDE HERE
Recipe Video
Do try this at home and share your feedback in the comment section
PIN this recipe
You can also follow me on:
Facebook: https://www.facebook.com/Foodotomic
Instagram: https://www.instagram.com/foodotomic
Pinterest: https://www.pinterest.com/Foodotomic_vegan
