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.
Servings 8 servings
- 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
- 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
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.
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