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Spiced Chickpea and Mushroom Biryani

Spiced Chickpea and Mushroom Biryani

Fabriqué avec notre Biryani De Delhi Kit
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
COOKS IN 15 MINS
Our kits make the most delicious vegetable biryani recipes. This is one we love; it is full of flavour and texture and cooks in just minutes!
Ingrédients
  • 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
Méthode
  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 yogurt.
  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.
  • 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
  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 yogurt.
  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.
Fabriqué avec notre délicieux
Biryani De Delhi Kit
Sans doute, c’est le plat de riz le plus savoureux au monde. Ce biryani s'inspire de Delhi avec un profil de saveurs épaisses et épicées qui donne l'eau à la bouche. Parfait avec de la viande rouge, de la volaille, des légumes, du paneer ou des œufs.
Recommandation d’Anjum
Delhi Biryani Burrito
Delhi Chicken Biryani
Delhi Chicken Biryani with Saffron Yoghurt
Delhi Lamb Biryani
Paneer and Pea Biryani
Spicy Chicken Biryani
Reviews
AIDE-MOI

[[recommendation]]