Vegetables and chickpea breyani recipe

Vegetables and chickpea breyani recipe

This dish is a delicious combination of rice, chickpeas,with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a on dish and one pot meal.

  • Recipe serves:3 to 6
  • Preparation time0 min
  • Cooking time30 min

Ingredients

  • 1 cup rice (preferable basmati rice)
  • 400g chickpeas canned or cooked
  • 1 potato medium size peeled and cubed bite size pieces will make about 3/4 cup
  • 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
  • 3 cups of chopped fresh spinach
  • 1 cup bell pepper cubed in bite size pieces
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/8 teaspoon asafetida
  • 1 tablespoon ginger finely shredded
  • 1 bay leafs
  • 1 green chili finely chopped
  • Salt to taste
  • ½ teaspoon mango powder
  • ¼ teaspoon turmeric
  • 1½ cups water
  • ¼ teaspoon garam masala
  • 2 Royco Beef Cubes

Method

  • Wash and soak the rice in about 2 cups of water at least for 10 minutes.
  • Drain the liquid out of the can of chickpeas and wash the chickpeas well.
  • Heat the oil in a saucepan.
  • Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add cumin seeds as seeds crack add Ginger, Royco Beef Cubes, and green chili, stir for few seconds.
  • Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
  • Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
  • Add rice, spinach, bell pepper and water.
  • Mix and bring it to boil.
  • Cover the pan and let it cook for about 12-15 minutes over low heat.
  • Dont stir the rice in between they will get mushy check the rice in about 12 minutes.
  • Cook Pulav until the rice is tender and the water has evaporated.
  • When Pulav is ready add mango powder and garam masala mix gently.
  • Serve alone or with side of yogurt or pickle if you want to spice it up more.

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