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Easy chickpea biryani

Easy chickpea biryani - serve with a veggie curry sauce, or just a dollop of mango chutney if you're feeling lazy!

Have you ever had a biryani? It’s basically a curry with rice, but it’s all cooked together in the oven so the rice soaks up all of the curry goodness.

I’ve avoided making a biryani in the past because honestly, baking rice has always scared me a bit – eeeek, how much water should you use, and eeeeek, don’t you just end up with strange, crispy, roasted rice? and eeeeek, how does it ever cook properly?

(yes, I can be a bit overdramatic sometimes)

Easy chickpea biryani - serve with a veggie curry sauce, or just a dollop of mango chutney if you're feeling lazy!

But actually, once I decided to give this chickpea biryani a go, it was really easy. You need to add what looks like far too much water – you’ll wonder how it will end up looking like anything other than a swimming pool with a few pieces of rice floating in it. But once the rice absorbs everything, you’re left with perfectly cooked rice and lovely soft veggies.

Easy chickpea biryani - serve with a veggie curry sauce, or just a dollop of mango chutney if you're feeling lazy!

The key, I found, was to stir everything pretty often – at least a few times during cooking. That way, it’ll all cook nice and evenly, and you’ll avoid having any undercooked areas of rice.

So stir, stir, stir!

(and then stir a little bit more if you can bring yourself to)

Easy chickpea biryani - serve with a veggie curry sauce, or just a dollop of mango chutney if you're feeling lazy!

In some Indian restaurants, a biryani is served with a separate dish of curry sauce to pour over the top. I’m not going to lie, this works really well – the biryani itself is slightly on the dry side.

But, since I can usually only bring myself to make one dish at a time, and I didn’t have any jars of sauce on hand to crack open, we had ours on its own, with a dollop of chutney at the side, and it was just loooovely. Obviously mango chutney is the go-to chutney to have alongside Indian food (at least in this country!), but we just had a generic fruit chutney, and it worked really well. So it’s up to you whether to have a separate curry sauce to pour over your chickpea biryani, or whether to be lazy and go for some chutney instead.

Either way, make this chickpea biryani, realise how easy it is, and enjoy!

Easy chickpea biryani - serve with a veggie curry sauce, or just a dollop of mango chutney if you're feeling lazy!

Easy chickpea biryani

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main meal
Calories:
Author: Becca Heyes

Ingredients

  • 1 red onion
  • 200 g cauliflower ~2 cups, cut into bite-size pieces
  • 200 g potatoes 2 medium/small potatoes, cut into fairly small dice
  • 1 tbsp oil
  • Salt
  • Black pepper
  • 3 tbsp curry paste I used a tikka masala paste
  • 750 ml hot vegetable stock ~3 cups
  • 100 g green beans ~1 cup, cut into 2 inch chunks
  • 350 g basmati rice ~1 3/4 cups
  • 400 g tin chickpeas 240g, or ~1 1/4 cups, when drained, drained
  • Juice of 1/2 a lemon
  • 3 tbsp fresh coriander cilantro, chopped

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Peel the red onion, and cut it into 1cm wedges. Add it to a large baking dish, along with the cauliflower and potato chunks. Toss the vegetables in a little oil, and season with salt and pepper.
  • Roast for about 30 minutes, until the potatoes are fairly soft.
  • While the vegetables are roasting, add the curry paste to the hot vegetable stock, and mix well until fully combined.
  • When the vegetables are ready, add the green beans, rice, chickpeas and stock to the baking dish, and mix thoroughly. Cover with foil, and return to the oven for about an hour, stirring every fifteen or twenty minutes, until the rice has absorbed the liquid, and the rice and potatoes are totally soft. If the liquid has been absorbed before the rice and potatoes are soft, just add a dash more liquid and return to the oven.
  • When everything is fully cooked, stir again, and serve with the lemon juice and fresh coriander.

Easy chickpea biryani - serve with a veggie curry sauce, or just a dollop of mango chutney if you're feeling lazy!Prefer low-carb versions of your favourite rice dishes? Try my cauliflower fried rice instead!

Low-carb cauliflower fried rice

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Recipe Rating




Lisa Martin

Tuesday 15th of November 2016

My rice does not cook by the 45 min mark, have I done something wrong?

Cyril

Friday 25th of March 2016

Thanks to my father who stated to mee regarding this web site, this webpage is in fact remarkable.

Lauren

Friday 31st of July 2015

For anyone thinking of trying this recipe - DO IT! It's become my OH's favourite dinner (even above my "from scratch" veggie lasagne), it's so tasty and so easy. I tend to roast the onions, potatoes and cauli separately and mix everything together at the end, but that's mainly because I don't have a dish with a lid big enough to fit it all :) but it does mean that there's a nice mix of textures. I find that it cooks in my oven quicker than stated (the rice is cooked in about 45 mins) although my oven does run hot (keep meaning to get an oven thermometer). I like make raita to go with it (yoghurt plus mint sauce from a jar). Enjoy!

Becca @ Amuse Your Bouche

Saturday 1st of August 2015

Awww thanks so much Lauren, what a lovely comment :) so glad you guys like it so much! :)

Paula Cohen-Martin

Monday 15th of June 2015

This was sooooo delicious and sooooooo easy. One of the best things I've ever made. My whole family loved it. I'm adding peas and cashews next time.

Becca @ Amuse Your Bouche

Monday 15th of June 2015

Thanks so much for the comment Paula, really glad you liked it :D cashews would be a great addition!

Meg

Tuesday 5th of May 2015

I tried this and love it! Having read the comments above I may just try making it in the slow cooker next time!

Becca @ Amuse Your Bouche

Tuesday 5th of May 2015

Glad you enjoyed it, thanks Meg! :)

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