Chickpea Biryani


  • 2 onions
  • 2 tsp olive oil
  • 2 carrots
  • 2 celery stalks
  • 1/2 cauliflower
  • 1 bunch broccolini
  • 2 tsp garam masala
  • 3 tsp minced garlic
  • 2 tsp minced ginger
  • 2 400g tins chickpeas
  • 1/3 cup currants
  • 1/3 cup almonds
  • 2 cups long grain rice
  • 4 cups vegetable stock
  • 1 tsp cinnamon
  • 1 tsp garam masala
  • 1/2 tsp turmeric


  • Start by preparing the vegetables. Dice the onion, celery and carrot. Cut the broccolini into four lengthways. Seperate and chop the cauliflower into bite size pieces. Drain the chickpeas. Set aside separately.
  • In a medium pot add the rice, vegetable stock, cinnamon, turmeric, and 1 tsp garam masala. Cover with a lid and put on a high heat. Stir infrequently, every 4-5 minutes just so it doesn't stick to the pan. When it starts to boil, remove the lid.
  • As the rice cooks, put a large, non-stick pan on a medium-high heat. Around a 7 on an electric stove. Drizzle the olive oil in and add the onion. Stir every minute or so.
  • Add all of the vegetables. Sautee for 5 minutes. Add the garlic, ginger, and garam masala. Continue to stir for 2-3 minutes. Add a splash of water and cover with a lid for 5 minutes.
  • Remove the lid, add the chickpeas. Continue stirring. Replace the lid if the cauliflower is still too crunchy.
  • Remove from the heat when happy with the texture of the vegetables. Stir through the rice.
  • Sprinkle with currants and chopped almonds. Swerve with coriander if you'd like!

If adding chicken or other meat, ensure it’s diced and added with the vegetables.