Chickpea Biryani

How much I love this dish ! I had it for the first time at a cafe in a railway station and fell in love with it !

I tried to create my own version of that biryani. It bursts with flavour, is not too spicy and just right to get that common hashtag #toddler approved.

I use chickpea quite frequently at home for this dish or chickpea masala or falafels. So I usually soak chickpea during the weekend and pop them in freezer. It stays fresh for a month or two.

Tinned chickpeas are much more convenient! But I usually prefer to buy dried ones and soak at home.

I have a herb patch at home and there were lots of fenugreek leaves. I added that this time to the biryani. But it’s totally optional ! I didn’t want the home grown herbs to go waste, hence added 😀.


  1. 1 tin chickpeas
  2. 1 cup Basmati rice
  3. 2 onions
  4. 2 tomatoes
  5. Spices: Cloves, cardamom, cinnamon, bay leaf or readymade biryani masala or paste
  6. 1 tsp pound ginger and garlic
  7. 1 tsp garam masala
  8. 1/2 tsp turmeric
  9. Paprika to taste
  10. Salt to taste
  11. Butter or ghee or cooking oil as required

Serves 3


  1. Heat butter or ghee or cooking oil in a pan and add ginger, garlic, onions, tomatoes and dry spices.
  2. Mix garam masala, turmeric and paprika with Greek yoghurt and add it in the pan.
  3. Sauté for 3 minutes and add drained chickpeas. Give it all a good mix.
  4. Add basmati rice and water and cook until done.
  5. Top it with ghee or butter before serving.

Lunch and Dinner Rice

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