Biryani with Cauliflower & Chickpeas on a wooden tray and blue cloth
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Biryani with Cauliflower & Chickpeas

This biryani is such an easy weeknight dinner! It's made up of beautifully spiced rice with tender cauliflower and chickpeas. I love mine topped with a runny boiled egg and nigella seeds.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 246kcal
Author Amy Fulwood

Ingredients

  • 50 g Butter
  • 1 Onion chopped
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 2 tsp Coriander
  • 2 tsp Curry Powder
  • 1 tsp Cumin
  • 1 Cinnamon Stick
  • 4 Bay Leaves
  • 4 Cloves
  • Salt
  • 1 Cauliflower cut up into florets
  • 2 tins Chickpeas drained and rinsed
  • 400 g Basmati Rice
  • 800ml-1 litre Vegetable Stock
  • Nigella Seeds and Chilli Flakes to serve
  • Boiled Eggs done to your liking to serve

Instructions

  • Melt the butter in a large pot with a tight fitting lid then add the onions and cook gently until the onions have softened. Add the ginger, garlic, all the spices and the salt. Cook for a couple of minutes until fragrant.
  • Add the cauliflower, chickpeas and rice. Stir to coat in the spices. Pour in the vegetable stock, adding enough to cover the rice. Turn the heat up a little to bring the liquid to a simmer then put the lid on and cook for 15 minutes trying not to remove the lid too much. 
  • When the 15 minutes is over turn the heat off and leave the lid on for 10 minutes then fluff the rice before serving with a boiled egg, nigella seeds and chilli flakes sprinkled on top. 

Nutrition

Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 453mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 8.4mg | Calcium: 33mg | Iron: 0.9mg