Today I am going to share a easy, healthy and
quick one pot meal, perfect for lunch box, parties, get-togethers etc. It’s
none other than Spinach and Chickpea biryani, this colorful green birynai is
very flavorful, super healthy and tempting. Spinach and chickpea is always a
wonderful combination, be it salad, soup, curry or rice variety. I have already
posted chickpea biryanii and spinach & carrot biryani earlier, do check out
those biryani’s varieties also. Do try out this healthy Spinach and Chickpea
biryani and post your comments here. Also check out other interesting Vegetarian Biryani's/Pulav and nonvegetarian Biryani's/Pulavs in the links and enjoy.
Here’s how to make Spinach and Chickpea Biryani
with step by step photos…
Ingredients
Basmati
Rice
|
2
cups
|
Onions
|
2
sliced
|
Tomatoes
|
2
chopped
|
Red
Chilli Powder
|
½ tsp
|
Coriander
Powder
|
½ tsp
|
Turmeric
Powder
|
¼ tsp
|
¼ tsp
|
|
½ tsp
|
|
Yogurt/Curd
|
2
tbsp
|
Chick
Pea
|
1 cup
|
Curry
Leaves
|
10-12
|
For Grinding
Palak/Spinach
|
1 big
bunch
|
Ginger
|
1
inch piece
|
Garlic
|
10-12
cloves
|
Green
Chillies
|
3-4
|
For Tempering
Oil
|
3
tbsp
|
Cinnamon
|
2
pieces
|
Cloves
|
4
|
Fennel
Seeds
|
½ tsp
|
Bay
Leaves
|
2
|
Star
anise
|
1 or
2
|
Cardamom/Elachi
|
2
|
Preparation Time: 12 Minutes
Cooking Time: 25-30 minutes
Serves: 4-5
Author: Priya Anandakumar
Author: Priya Anandakumar
Other Keerai Recipes that might be of your interest
Method
Soak the chickpeas/kondakadalai the previous
night[for atleast 8 hours. The next day
wash the chickpeas well and pressure cook it with salt for 2 to 3
whistles.
Wash the basmati rice and soak for about 20
minutes.
Wash the spinach thoroughly.
Grind the spinach, ginger, garlic and green
chillies to a fine paste with little water and keep it aside.
Now to make biryani:
Heat oil in a heavy bottomed vessel or pressure
cooker, add all the ingredients mentioned for tempering and sauté until nice
aroma fills the room [oil, cinnamon, fennel seeds, cloves, star anise, bay
leaves and cardamom].
Add the onions, curry leaves and sauté until
they turn golden brown color.
Add the tomatoes and sauté until they turn
mushy.
Now add the ground spinach paste to the tomatoes.
Add red chilli powder, coriander powder,
turmeric powder, cumin powder, garam masala powder, salt and mix thoroughly. Let
the mixture boil for 2-3 minutes.
Now add the cooked chickpeas to the spinach and
let it boil for another 2-3 minutes.
Add the washed basmati rice to the mixture and
give a gentle stir.
Now add about 3 ¼ cups of water to the rice. Let
it come to rolling boil.
Keep the stove on medium flame and the yogurt to
the mixture. Adjust the amount of salt and spice at this point as per your
requirement.
Cover and cook on medium flame for about 12 to
15 minutes or until done. Open the lid in the middle and give a gentle stir.
Super delicious, aromatic and healthy Spinach
& Chickpea biryani is ready to be enjoyed.
Thank you all for visiting my space, please come
back again for more interesting and healthy recipes from my kitchen.
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Until
then I am signing off…
Yummy and healthy biryani
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