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 😀.

Ingredients:

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

Instructions:

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