Biryani is a fragrant and flavorful rice dish hailing from India and varies greatly from region to region. This version is vegan and features chickpeas as the protein, minimizing the cooking time significantly. As it simmers on the stove, delicious aromas waft through the house. Serve it with Cilantro Mint Chutney or Cilantro Yogurt.
Serve with Cilantro Mint Chutney or
Cilantro Coconut Yogurt Sauce
In a medium or large Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add garlic and ginger, and cook 2 minutes.
Add spices and bay leaf, and stir one minute, toasting the spices. Add stock, rice, and salt. Give a stir. Top with chickpeas, raisins, and cashews. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
Simmer on low 18–20 minutes or until the rice has soaked up the liquid.
Uncover the Quick Chickpea Biryani and fluff up with a fork. Serve with cilantro sprigs and a spoonful or two of Cilantro Yogurt Sauce.
You are welcome to add other veggies to the biryani- here I’ve added thinly sliced sweet peppers. If you want to add chicken to this, make sure to season it well and brown it first before adding to the rice mixture to simmer.