One Pot Chickpea Biryani
Here's a simple and flavorful one-pot chickpea biryani recipe:
Ingredients:
- 1 1/2 cups basmati rice, soaked for 30 minutes and drained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt to taste
- Fresh coriander leaves, chopped for garnish
- Fresh mint leaves, chopped for garnish (optional)
- Fried onions (optional, for garnish)
- Saffron strands soaked in warm milk (optional, for color and flavor)
Instructions:
Sautéing Spices: In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
Cooking Onions: Add sliced onions and sauté until they turn golden brown.
Adding Tomatoes: Add chopped tomatoes and cook until they become soft and mushy.
Adding Spices: Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.
Adding Chickpeas: Add the drained and rinsed chickpeas to the pot. Cook for a few minutes to coat the chickpeas with the spice mixture.
Adding Yogurt: Stir in the yogurt and cook for another 2-3 minutes.
Layering Rice: Spread the soaked and drained rice evenly over the chickpea mixture in the pot.
Adding Water: Pour 2 cups of water (adjust as needed based on rice quantity). Bring to a boil.
Simmering: Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20 minutes, or until the rice is fully cooked and tender. Ensure the rice absorbs all the moisture.
Resting: Once done, remove from heat and let it rest, covered, for 5-10 minutes to allow flavors to meld.
Garnish and Serve: Garnish with fresh chopped coriander leaves, mint leaves (if using), fried onions (if using), and saffron-soaked milk (if using) for added flavor and color. Serve hot with raita and salad on the side.
Tips:
- You can add a handful of frozen peas or diced carrots for extra vegetables.
- Adjust the spice levels according to your taste preferences.
- Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
- For a richer flavor, you can use coconut milk instead of water.
Enjoy your one-pot chickpea biryani!
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