Golden Chickpea And Spinach Biryani Recipe

Indian cuisine · 330 calories

About this recipe

Golden Chickpea and Spinach Biryani is a vibrant Indian dish that brings together chickpeas, nutrient-rich spinach, and aromatic long-grain rice in a single comforting bowl. With a perfect harmony of spices and textures, this dish is both hearty and wholesome, offering a satisfying dinner experience. The chickpeas provide a robust protein boost, while the spinach contributes iron and fiber for overall wellness. Layered with fragrant cardamom, cloves, and bay leaf, every bite is a feast for the senses. Whether you're cooking for a cozy family meal or a special occasion, this biryani is sure to impress. Prepare it in under an hour and enjoy a flavorful, nutritious dinner that supports your energy and well-being.

Ingredients

  • 200 g Soaked Chole
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 200 g Spinach (Palak)
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • - Ginger Powder
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM
  • medium Chilli Green Long
  • 50G Suhana Meatmutton
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Coriander Powder
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 50 g Cloves
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat oil in a large pan and add cumin seeds, cardamom pods, cloves, and bay leaf; sauté until aromatic.
  3. 3. Add finely chopped onion and cook until golden brown, stirring occasionally to prevent burning.
  4. 4. Stir in ginger powder, minced garlic, and chopped green chili; sauté for 1-2 minutes.
  5. 5. Add chopped tomatoes, turmeric powder, and coriander powder; cook until the tomatoes soften completely.
  6. 6. Mix in the boiled chickpeas and spinach, cooking for 5 minutes until the spinach wilts and combines well.
  7. 7. Add Suhana Dal Makhani Spice Mix and adjust salt as needed; cook for another 2 minutes to enhance the flavors.
  8. 8. Drain the soaked rice and gently layer it over the chickpea mixture in the pan.
  9. 9. Pour water evenly over the rice and cover the pan with a tight-fitting lid.
  10. 10. Cook on low heat for 20 minutes until the rice is fully cooked and absorbs the flavors.
  11. 11. Turn off the heat and let the biryani rest, covered, for 5 minutes before fluffing gently with a fork.
  12. 12. Serve the golden chickpea and spinach biryani hot, garnished with freshly chopped coriander if desired.