Spiced Chickpea and Mushroom Biryani
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp vegetable oil
- 150g canned and drained chickpeas
- 150g shitake mushrooms
- 1½ tbsp Greek yoghurt
- Optional serving ingredients: Crispy fried onions, coriander and saffron milk
- 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.
- Add the contents of the sauce pouch and bring to a simmer. Add the chickpeas and cook for a further 2-3 minutes.
- Take off the heat and stir in the yogurt.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- 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.
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp vegetable oil
- 150g canned and drained chickpeas
- 150g shitake mushrooms
- 1½ tbsp Greek yoghurt
- Optional serving ingredients: Crispy fried onions, coriander and saffron milk
- 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.
- Add the contents of the sauce pouch and bring to a simmer. Add the chickpeas and cook for a further 2-3 minutes.
- Take off the heat and stir in the yogurt.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- 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.