Herbed Chickpea Biryani
It has been busy, and I have been feeding the family simple one pot meals. The chives are out and about. First up I made a batch of chive pesto. Then I added a generous fistful, along with cilantro and mint to make this Herbed Chickpea Biryani. As dishes go this is uncomplicated and vibrant. Just what you look for in a spring one pot meal. This is perfect by itself but mild enough to make a great side dish.
The Story of Herbed Chickpea Biryani
It is wonderful in an instant pot, and just as magical on the stove top. A lot of good in this recipe comes from well sauteed onions. A couple of fragrant spices, I stick to a bay leaf and cardamom. And lots of fresh herbs. It is almost reminiscent of this herby Persian Subzi Pollo.
Some more fun biryani dishes include my Easy Shrimp Biryani and this Perfect Egg Biryani.
This dish gets both a nutrition and earthy boost from the chickpeas. It helps that I usually have cooked chickpeas on hand. They soften perfectly and result in a nutty soothing meal. The kind you want to enjoy of this soothing rainy evening. As I listen to rain, I wonder if the radishes I just planted will get washed away in the rain. This year everyone seems too busy to do any gardening. I have decided to try with radishes as they are the easiest of things to grow. Or so I am told.
Crazy wet weekend. I am a little sorry that my girl will not be here this weekend. I am happy as I look forward to the next weekend when is here. Aadi is just so busy, with all his AP exams this week and the next. I just see him on occasion, when he pops out of his room. As a mother, I know the days are long, but the months and years are short. All too soon they are out and about.
Vegan, gluten free and done in minutes. This rice is all about dinner made easy!
How to Enjoy this Herbed Chickpea Biryani
Honestly a Biryani is a complete dish, however it does need a raita to call it a complete meal. To play with the vibrant flavors of this dish, I would suggest trying my beetroot raita with mint.
Ingredients
- 3 tablespoons oil
- 2 onions, thinly sliced
- 1 bay leaf
- 1 black cardamom pod
- 1 teaspoon fresh garam masala
- 1 cup basmati rice
- 1 tomato, finely diced
- 1 cup cooked chickpeas
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 cup chopped fresh herbs (mixture of garlic chives and cilantro
- 2 tablespoons fresh lemon juice
Instructions
- Heat oil in a heavy bottomed pot or your instant pot.
- Add in the onions and sauté for about 6 to 7 minutes, until the onions soften and begin to turn a pale toffee color.
- Add in the bay leaf, black cardamom pod, garam masala and basmati rice.
- Add in the tomato, chickpeas, turmeric and the salt.
- Add in the water (1 and 1/4 cup for the instant pot) and 2 cups for the stove top.
- If using the instant pot, cover and set on rice mode. Cook through and allow a natural release.
- If using the stove top, bring the water to a simmer and cook for 20 minutes. Let is rest for 10 minutes.
- Stir in the herbs and sprinkle with the lemon juice and serve immediately.