One-Serving Indian Vegetable Biryani with Chickpeas

Saucepan/pot with lid; spoon/fork; knife

10

40

Indian

Indian Vegetable Biryani, Chickpeas, One Serving

lunch, dinner

1

1 cup basmati rice

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 onion, chopped

2 cloves garlic, minced

2 teaspoons ginger paste or freshly grated ginger root

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon garam masala

¼ teaspoon cayenne pepper (optional)

2 cups mixed vegetables (such as carrots, peas, bell peppers), chopped

1 cup cooked chickpeas (or canned chickpeas)

2 tablespoons chopped fresh cilantro leaves (optional)

Salt to taste

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 10 minutes. Drain and set aside.

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook until they start to sizzle and become fragrant, about 30 seconds.

Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and ginger paste or freshly grated ginger root and cook for another minute.

Add the ground coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for another minute until fragrant.

Add the mixed vegetables and cook for 5 minutes until softened slightly but still crisp-tender.

Add the cooked chickpeas to the pan along with ½ cup of water or vegetable broth if needed to prevent sticking or burning on the bottom of the pan. Simmer for 5 minutes until heated through and most of the liquid has been absorbed or evaporated off.

Add the drained basmati rice to the pan along with 1 cup of water or vegetable broth if needed to prevent sticking or burning on the bottom of the pan. Bring to a boil then reduce heat to low, cover with a lid, and simmer for 15-20 minutes until all of liquid has been absorbed by rice is cooked through but still slightly firm in texture when tested with a fork or spoon (al dente). Fluff with a fork before serving if desired.

Garnish with fresh cilantro leaves if desired before serving hot alongside your favorite accompaniments such as raita or chutney if desired!

Calories – 456 kcal; Protein – 13 g; Fat – 11 g; Carbohydrates – 72 g; Fiber – 11 g; Sodium – 536 mg

Enjoy this delicious one-serving Indian Vegetable Biryani with Chickpeas! This flavorful dish is packed with vegetables, chickpeas, aromatic spices like cumin seeds, coriander powder, turmeric powder garam masala powder & cayenne pepper (optional). It’s easy to make & ready in just 40 minutes! Serve it hot alongside your favorite accompaniments such as raita or chutney!

4

The state of Manipur is known for its use of bamboo shoots in dishes, such as bamboo shoot pickle and bamboo shoot fry.