Chickpea Biriyani

3 May 2016 By

Ingredients (serves 6)

  • 1 tablespoon oil
  • 1 large onion
  • 2½ tablespoons Latasha’s Kitchen Biriyani Masala Paste
  • 600 g vegies − beans, carrot, greens and cauliflower, chopped roughly into small pieces
  • 2 cans drained chickpeas
  • 1 cup raw basmati rice
  • 2 cups of stock, homemade, liquid UHT or I use 1 Massel low salt vegetable stock cube and 2 cups of water
  • 1 cup cashews

For serving

  • Chopped green chilli
  • Natural yoghurt
  • Diced tomato and coriander leaves
  • Lemon slices


  1. Heat oil in a pan with a lid, add chopped onion and cook for 2 minutes till soft
  2. Add Latasha’s Kitchen Biriyani Masala Paste and gently fry this till aromatic
  3. Add the rice and coat in the spice
  4. Add the chopped vegetables and drained chickpeas and mix well
  5. Add the stock (or water and cube) and mix well
  6. Bring to simmering point and put lid on the pan, turn to very low heat
  7. Cook for twenty minutes stirring regularly to ensure it doesn’t stick
  8. In a small pan dry fry the cashews
  9. Taste and season lightly if needed
  10. Serve as shown

Portion plating

This is a mixed dish with the ingredients used in the desired ratio of ¼ protein-rich foods, ¼ lower GI carbohydrates and ½ plate vegetables so dish up a plateful of this recipe.

DSC02069 cropped biryani