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Veg Vegetable Biryani with Chickpeas

Vegetable Biryani with Chickpeas is a hearty and flavorful Indian dish that combines the aromatic qualities of traditional biryani with the protein-rich goodness of chickpeas. This variation adds a nourishing twist to the classic biryani, making it a complete meal in itself.

Veg Vegetable Biryani with Chickpeas


◦ 1 1/2 cups Basmati rice
◦ 3 cups water
◦ 1 bay leaf
◦ 2-3 green cardamom pods
◦ 2-3 cloves
◦ 1 small cinnamon stick
◦ 1/2 teaspoon salt
• For the Biryani:
◦ 2 tablespoons vegetable oil or ghee
◦ 1 large onion, thinly sliced
◦ 1 tablespoon ginger-garlic paste
◦ 1 large tomato, chopped
◦ 1 cup mixed vegetables (carrots, peas, green beans, and potatoes), diced
◦ 1 cup cooked or canned chickpeas, drained and rinsed
◦ 1/2 cup plain yogurt or vegan yogurt
◦ 1/4 cup fresh mint leaves, chopped
◦ 1/4 cup fresh cilantro leaves, chopped
◦ 1 teaspoon ground turmeric
◦ 1 teaspoon ground cumin
◦ 1 teaspoon ground coriander
◦ 1/2 teaspoon red chili powder (adjust to taste)
◦ 1 teaspoon garam masala
◦ Salt to taste
◦ Juice of 1 lemon
• For Garnish:
◦ Fried onions
◦ Fresh cilantro leaves
◦ Saffron threads soaked in warm milk (optional)


1. Cook the Rice:
◦ Rinse the Basmati rice under cold water until the water runs clear.
◦ In a large pot, bring 3 cups of water to a boil.
◦ Add the rinsed rice, bay leaf, cardamom pods, cloves, cinnamon stick, and salt.
◦ Cook until the rice is 70-80% done (about 8-10 minutes). The grains should still be slightly firm.
◦ Drain the rice and set aside.
2. Prepare the Vegetables:
◦ In a large, heavy-bottomed pot, heat the vegetable oil or ghee over medium heat.
◦ Add the sliced onions and cook until golden brown.
◦ Add the ginger-garlic paste and sauté for another minute until fragrant.
◦ Add the chopped tomatoes and cook until they soften and blend into the mixture.
◦ Add the mixed vegetables and chickpeas. Cook for about 5-7 minutes until the vegetables are slightly tender.
◦ Stir in the yogurt, mint leaves, cilantro, turmeric, cumin, coriander, red chili powder, garam masala, and salt.
◦ Cook until the vegetables are fully tender and the spices are well combined, about 10 minutes.
3. Layer the Biryani:
◦ Preheat the oven to 350°F (175°C) if finishing in the oven, or use the stovetop method.
◦ In the pot with the cooked vegetable mixture, spread half of the par-cooked rice over the vegetables.
◦ Drizzle with half of the lemon juice and sprinkle with some fried onions and cilantro.
◦ Add the remaining rice on top, followed by the remaining lemon juice, more fried onions, and cilantro.
◦ If using saffron, drizzle the saffron milk over the top layer of rice.
4. Cook the Biryani:
◦ Oven Method: Cover the pot with a tight-fitting lid or aluminum foil and bake in the preheated oven for 20-25 minutes.
◦ Stovetop Method: Place the pot over low heat, cover with a tight-fitting lid, and cook for 20-25 minutes.
5. Serve:
◦ Gently fluff the rice with a fork before serving.
◦ Garnish with additional fried onions and fresh cilantro.
◦ Serve hot with raita, salad, or a side of your choice.
Enjoy this aromatic and flavorful Vegetable Biryani with Chickpeas!


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