“Mouthwatering Vegan Pakistani Feast: Aromatic Chickpea Curry with Spiced Rice & Coconut Vegetable Biryani”

Allergens

N/A

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tbsp oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 can chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 cup tomato sauce
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp paprika
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse basmati rice under cold water and drain. In a saucepan, add rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 20 minutes until tender and fluffy. Set aside.
2. In a large pan, heat oil over medium heat. Add chopped onion and sauté until translucent.
3. Add garlic and ginger, and cook for another minute, stirring frequently to prevent burning.
4. Stir in coriander powder, cumin powder, turmeric powder, paprika, and salt to taste. Cook for 1 2 minutes, allowing the spices to meld together.
5. Add chickpeas, coconut milk, and tomato sauce. Mix well and bring to a simmer. Reduce heat and let it cook for 10 12 minutes.
6. Serve over fluffy basmati rice, garnish with fresh cilantro, and enjoy your Vegan Aromatic Chickpea Curry and Spiced Rice & Coconut Vegetable Biryani!

Chef’s Insight

Experiment with different vegetables to create your own unique biryani recipe!

Notes

Feel free to adjust the spice level according to your taste preference.