Thug Kitchen One-Pot Chickpea Biryani

Method

1

Cook the veggies: in a large soup pot, warm up 1 tablespoon of the coconut oil over medium heat. Add the onions and sauté until they start to brown all over, about 7 minutes. Remove them from the pot and set them aside.

2

In that same pot, heat the remaining 1 tablespoon oil over medium-high heat. Toss in the cauliflower, green beans, and carrot and sauté until they start to soften up and get browned in a few spots, about 5 minutes. Fold in the chickpeas, Garam masala, garlic, and ginger and cook for another minute to get the spices all mixed up. Remove from the heat, remove all the veggies from the pot, and set them off by the onions.

3

Make the rice: in the same pot, warm up the coconut oil over medium heat. Add the rice, cinnamon, bay leaf, Garam masala, ginger, and garlic and sauté until the spices start to smell all delicious, about 1 minute. Add the veggie broth and bring it all to a simmer. Reduce the heat to low, cover, and cook until the rice is tender and the liquid has evaporated, 15 to 20 minutes. Sprinkle the turmeric mixture over about half of the cooked rice and let it sit with the heat off for a minute to absorb.

4

To serve, fluff the rice with a fork, fold in the veggies, three-quarters of the onions, the nuts, and raisins. Top with some cilantro and the rest of the onions and serve right away.

Reviews

3 based on 2 reviews

2 responses to “Thug Kitchen One-Pot Chickpea Biryani”

  1. Paul says:

     Love this recipe. I add tofu and 1 or 2 other veggies.

  2. Paul says:

     Love this recipe..i add tofu and 1or 2 other veggies.

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