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Chickpeas Biryani Bhaji Tomatoes
A crispy Indian chickpea biryani with tomatoes, onion and cauliflower, spiced with garam masala, turmeric and coriander powder, served over basmati rice.
Ingredients
Instructions
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 5 minutes.
Add the tomatoes, onion and cauliflower, cooking until softened, about 4 minutes.
Stir in the coconut milk, garam masala, turmeric and coriander powder for 2 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the chickpeas simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
