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

Cook Time 15

Total Time 35

Servings servings

Calories 246kcal

Author Amy Fulwood

Ingredients

50 g Butter
1 Onion chopped
1 teaspoon Ginger
1 teaspoon Garlic
2 teaspoon Coriander
2 teaspoon Curry Powder
1 teaspoon 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

UK Measures - US Measures

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