Brown Rice Chickpea Biryani

This brown rice chickpea biryani is just what your body wants, and it’s as simple and easy as it is delicious. It’s made with nutritious chickpeas and brown rice.

5 from 1 vote

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Course: Entrée, Main Course

Cuisine: American

Keyword: Brown Rice Chickpea Biryani

Prep Time: 20

Cook Time: 50

Servings:

Calories: 481kcal

Ingredients

For The Brown Rice

1 1/2 cups brown rice washed and drained
1 teaspoon salt
1 tablespoon avocado oil
4 cups water

Dry Spices

2 tablespoons avocado oil
1/2 teaspoon cumin seeds
1 teaspoon cloves
4 green cardamom
1 cinnamon stick
2 star anise
2 bay leaves

Chickpea Biryani

1/2 medium red onion chopped
4 cloves garlic minced
1 medium tomato cut into slices
2 green chilis sliced
1 cup boiled chickpeas
1 teaspoon turmeric powder
1/2 teaspoon red chili flakes or 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon coriander
1/2 cup coconut yogurt

Layering The Top

1/2 cup Mint leaves chopped
1 green chili cut into slices

Instructions

For The Rice

Place rice in a pot of water, salt, and oil. Bring to a boil, and parboil the rice for 20 minutes. Drain and set aside.

Cook The Dry Spices

In a separate heavy-bottomed pan, heat oil and add in cumin seeds, cloves, cardamom, cinnamon stick, and bay leaves. Cook until fragrant, about 1 minute.

Chickpea Biryani

Add onion slices and saute until soft and caramelized on the edges, about 5 minutes. Reserve half for garnishing.
Add garlic and chili, and cook for another minute. Stir in tomato slices.
Add in all the remaining spices, salt, and chickpeas. Stir fry for a minute or two and add coconut yogurt. Let the chickpea gravy simmer for a few minutes.
Top it off with mint leaves, green chili, some reserved fried onions, and boiled brown rice.
Place wax or parchment paper in between the lid and the rice to form a tight seal. Turn the heat on low, and allow the rice to steam 'dum' for 25-30 minutes or until is done. Serve with some yogurt dip and fresh salad!!

Nutrition