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Chickpeas Biryani

Makes one serving Ingredients: 1/2 cup basmati rice 1/2 cup canned chickpeas, drained and rinsed 1 small onion, sliced 1 small tomato, chopped 1/2 teaspoon ginger paste 1/2 teaspoon garlic paste 1/2 teaspoon cumin seeds 1/2 teaspoon coriander powder 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon garam masala powder 1 tablespoon oil or ghee Salt to taste Chopped coriander leaves for garnishing

Nutrient details

Fats : 9.3

Protein : 9.3

Fibre : 7.3

Carbs : 7.3

Ingredients for this Recipe

Soaked Rice

100 gm

Soaked and boiled chickpeas

50 gm

Small onion, chopped

1 no

Small tomato, chopped

1 no

Ginger garlic paste

1 tsp

Cumin seeds

1 tsp

Coriander cumin seed powder

1 tsp

Red chilli powder

5 gm

Oil

1 tbsp

Coriander leaves

1 tbsp

Preparation

1. Rinse the basmati rice under cold water until the water runs clear.

2. Soak the rice in water for 20 minutes.

3. Heat oil or ghee in a pan over medium heat.

4. Add cumin seeds and let them splutter.

5. Add sliced onion and saute until translucent.

6. Add ginger paste and garlic paste. Saute for a few seconds until the raw smell goes away.

7. Add chopped tomato and cook until it becomes soft.

8. Add drained chickpeas, coriander powder, turmeric powder, red chili powder, and salt. Mix well.

9. Drain the soaked rice and add it to the pan. Mix everything well.

10. Add 1 cup of water and bring it to a boil.

11. Cover the pan and cook on low heat for 15-20 minutes or until the rice is cooked and all the water is absorbed.

12. Garnish with chopped coriander leaves and serve hot.