Quick and tasty vegetarian biryani! This fragrant and easy-to-make chickpea and rice dish is infused with a series of awesome Indian spices that really tie in the exotic flavors. This meal is gluten-free and easy to adapt to a vegan diet. This healthy meal is easy to throw together during a busy week or fun-filled weekend.
You’ll only have to spend about 15 minutes preparing this recipe before the dish gets placed on a stovetop to simmer until its finished. If you haven’t heard of this mouth-watering dish, it’s a traditional Indian dish that typically has rice and chicken, although the exact ingredients can vary between regions.
The version we’re sharing today is meat-free and is made with chickpeas and tasty veggies. Your stomach isn’t going to be the only thing benefitting from this meal as your home will receive a fragrant infusion of great-smelling Indian spices. Feel free to serve this dish with cilantro mint chutney if you prefer.
Sauteed onions are the foundation of this tasty dish. Start your biryani masterpiece by browning some onions. A traditional Indian tip when cooking biryani is to throw a towel over the simmering rice and fold each edge over the lid. This seal helps to cook the rice more evenly.
By the time the rice is finished cooking, it will be fluffy and the perfect consistency.
Simply throw some raisins, cilantro, and toasted cashews on top.
Place some cilantro mint chutney on the side and serve.
If you’ve been intending to try something Indian and traditional, this biryani recipe is what you’ve been searching for. It’s a great option whether you’re in a rush and eating alone or eating with an entire group with hours to spare.
Ingredients
- 1 thinly sliced, large onion
- 2 tbsps of olive oil
- 3 roughly chopped garlic cloves
- 1 or 2 coupes of vegetables (carrots, zucchini, bell peppers, etc.)
- 1 tbsp cumin
- 1 tbsp chopped ginger
- 1 tsp chili powder
- 1 tbsp coriander
- 1/2 tsp cardamom
- 1 tsp cinnamon or cinnamon stick
- 1 bay leaf
- 1/2 tsp Tumeric
- 4 cups of vegetable stock
- 2 cups of rinsed basmati rice
- 1 can of chickpeas to be rinsed and drained
- 1/2 cup of raisins
- Garnish: Chopped parsley or cilantro with 1/4 cup of cashews
- Optional: cilantro mint chutney
Instructions
Pour oil into a shorter Dutch oven or large skillet and heat over a medium-high setting. Throw in the onion and begin to sauté. Be sure to stir the onions often until they become golden and tender. This should only take around 5 minutes. At this point, turn the heat down to medium and add the vegetables, ginger, and garlic. Cook for another 4 to 5 minutes and take out a cup of the concoction.
Next, add the bay leaf and the various spices. Toast these ingredients by stirring for a minute. Then, add the basmati rice and continue sauteing for another minute. The salt and stock should be added next.
Cover this mixture with that cup of vegetables you put aside, the can of chickpeas, and some raisins. Turn up the heat until the mixture simmers and turn it down to low. Place a thin dish rag over the pot and put the lid on top. Make sure each corner of the towel is on top of the lid. This technique helps to trap all of the steam, allowing the basmati rice to cook quicker.
Allow the mixture to simmer for 20 to 30 minutes on low until all of the liquid is soaked up by the rice. You can start making the cilantro mint chutney while the dish is finished cooking.
Once the dish is done, take off the lid and towel and starting fluffing the rice with a fork. Throw some cilantro and toasted cashews on top and enjoy!
