Golden Chickpea & Coconut Biryani Recipe

About this recipe

A fragrant biryani made with chickpeas, basmati rice, and rich coconut milk, infused with traditional spices for a hearty and satisfying meal.

Ingredients

• 100 g Tamarind
• 50 g White Sesame Seeds
• 1 kg Basmati Rice
• 200 g Table Salt
• 100 g Garlic
• 1 kg Basmati Rice
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• - Baby Tomatoes
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 45 g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 50 g Cloves
• 100 g Green Elaichi
• - Bay Leaf
• - Coriander Powder
• 100G Oleo
• 100 g Salt

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat oil in a large pan and add cinnamon, cloves, cardamom, and bay leaf; sauté until aromatic.
3. 3. Add finely chopped onions and cook until golden brown, stirring occasionally.
4. 4. Stir in the minced ginger, garlic, and green chilies; cook for 2 minutes to release their flavors.
5. 5. Add chopped tomatoes and cook until they soften and blend with the spices.
6. 6. Mix in coriander powder, turmeric powder, and garam masala; stir well to combine.
7. 7. Add the cooked chickpeas to the pan and sauté for 3 minutes to coat them with the spice mixture.
8. 8. Pour in the coconut milk and bring the mixture to a gentle simmer.
9. 9. Drain the soaked rice and add it to the pan along with 400 ml of water.
10. 10. Season with salt and gently mix; cover the pan and cook on low heat for 15 minutes.
11. 11. Check if the rice is cooked through and fluff it gently with a fork.
12. 12. Garnish with freshly chopped coriander leaves and serve hot.