Facebook Spiced Chickpea and Mushroom Biryani Recipe | The Spice Tailor

Spiced Chickpea and Mushroom Biryani

  • 2serves
  • 5mins prep
  • 15mins cook
Made with
Delhi Biryani

Delhi Biryani

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Ingredients

  • 1 pack of The Spice Tailor Delhi Biryani (rice included) 
  • 1 tbsp vegetable oil 
  • 150g canned and drained chickpeas 
  • 150g shitake mushrooms 
  • 11/2 tbsp Greek yoghurt 
  • Optional serving ingredients: Crispy fried onions, coriander and saffron milk

Method

  1. Heat the oil in a frying pan, add the spices from the spice sachet into the pan and sizzle for 20 seconds. Add the mushrooms and brown for 3-4 minutes over a high-ish heat.
  2. Add the contents of the sauce pouch and bring to a simmer. Add the chickpeas and cook for a further 2-3 minutes.
  3. Take off the heat and stir in the yoghurt.
  4. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
  5. Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse and the rice to steam through. Serve as it is or garnished with crispy fried onions and saffron milk.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half.  Spoon over the rice.
 
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.

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