Chickpea Biryani
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A really interesting curry, takes a bit of time but worth it! Recipe from the I Love India cookbook from Anjum Anand.
You’ll need 2 large saucepans.
Serves 6
Ingredients (when in italics available from the van)
For the rice
400g basmati rice (£1.20)
vegetable oil as needed
2 tablespoons ghee/butter/oil of choice
5 cloves (approx 15p)
5 green cardamom pods (approx 25p)
2.5cm cinnamon stick (approx 15p)
1 dried bay leaf
2 small onions, thinly sliced
750ml water
For the chickpeas
2 medium tomatoes, roughly chopped
4 tablespoon yoghurt of choice
2 small onions, finely chopped
1 teaspoon grated root ginger
1/2 teaspoon chilli powder (approx 5p)
2 teaspoon ground coriander (approx 25p)
2 teaspoon ground cumin (approx 15p)
1/2 teaspoon turmeric (approx 13p)
2 teaspoon garam masala (approx 15p)
250g chickpeas, cooked (£1.25)
3 tablespoon chopped mint leaves
3 tablespoon chopped coriander
Total cost from Incredible Bulk approx £3.73 / £0.62 pp
Method
Make sure chickpeas are cooked beforehand.
Rinse and leave rice to soak.
For the rice, heat 1 tablespoon oil and the ghee/butter/oil of choice in a large pan. Add the whole spices and bay leaf and cook for 30 seconds. Add the onions and some salt and cook until soft then increase heat and cook until golden. Drain rice and add to pan. Stir on high heat and coat rice in the oil mix for 2-3 mins. Pour in measured water, taste and season. Bring to boil, then cover and reduce heat. Leave to cook for 6 mins, taste and see if done. Take off the heat, set aside covered for 5 mins and then transfer to bowl.
For the chickpeas, blend together tomatoes and yoghurt. Heat 3 tablespoon of oil in large pan. Add onions with pinch of salt and cook until soft and then increase heat and cook until golden. Add the ginger and garlic and cook gently for 40-50 secs. Add ground spices and a splash of water and cook until water evaporates. Add the blended tomato mix and cook on high, stirring constantly, until mixture comes to boil and then reduces to a thick paste. Reduce heat and cook until paste darkens. Add the cooked chickpeas and enough water to half cover. Return to the boil, taste and add salt if needed. Simmer for 5 mins. Add mint and coriander and season. There should be some liquid in pan, if not add a little boiling water or reduce if needed.
To finish, place butter or oil in pan, cover with half of the rice, drizzle 2 tablespoons of water before pouring over the chickpea masala and top with remaining rice. Cover and cook on really low heat for 20-25 mins or until steaming.
Zero Waste Tips
If you don’t have the fresh herb ingredients to hand then leave out - the dish tastes fine without them.
Buy ghee in glass jar or butter in paper if using.
You can make your own yoghurt to avoid shop bought packaged yoghurt, or use equivalent of tinned coconut milk for creaminess.