Chana And Gobi Biryani is amazing. It’s a gluten free, vegan delight! (Chana And Gobi Biryani is chickpea and cauliflower biryani). Really delicious and super light and fluffy. This is a great family meal to serve on a huge serving platter in the middle of a huge table. Easy to make and even better to eat.
Biryani can end up being a complicated dish – partially cooking the rice and vegetables and then you layering the the dish and baking it. Way too much fuss! My Chana And Gobi Biryani keep is it simple (and quick and easy!).
Chana And Gobi Biryani goes really well with Lentil Dahl or for a lighter dish with Asian Slaw with Cumin Aioli.
Allergy Information – Chana And Gobi Biryani
Chana And Gobi Biryani is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free.
*Leave out the chilli for nightshade free.
Top Tips – Chana And Gobi Biryani
If the casserole you are using doesn’t have a tight fitting lid you can use a damp tea towel to create a better seal. Place the damp tea towel over the pan top, place the lid on top and pull up the sides of the tea towel and pile on top of the lid.
Rice is one of my core store cupboard essentials. I eat rice almost everyday. I would be lost without it! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Chana And Gobi Biryani
Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 40 minutes
Ingredients – Chana And Gobi Biryani – Biryani
2 tablespoons unflavoured vegetable oil
0.25 teaspoon asafoetida
1 cinnamon stick
2 bay leaves
5 cloves
5 cardamom pods
0.5 teaspoon whole cumin seeds
25 grams cashew halves
1.5 teaspoons sea salt flakes
300 grams basmati rice
800 millilitres boiling water
Ingredients – Chana And Gobi Biryani – Chana And Gobi
2 tablespoons unflavoured vegetable oil
0.25 teaspoon asafoetida
0.5 teaspoon whole cumin seeds
2 teaspoons finely grated fresh ginger
200 grams cauliflower
1 medium carrot
1 can of chickpeas
0.5 teaspoon ground turmeric
0.5 teaspoon red chilli powder* (leave out for nightshade free)
3 small hot green chillies* (leave out for nightshade free)
0.5 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper
0.5 teaspoon garam masala
1 tablespoon cider vinegar
100 grams frozen peas (use fresh if they are in season)
Method – Chana And Gobi Biryani – Biryani
1. Preheat the oven to 180 C (fan)
2. Place the oil in a heavy ovenproof pan or casserole dish with a well-fitting lid and place on a medium heat. When the oil is hot, add the cinnamon stick, bay leaves, cloves, cardamom pods, and cumin seeds
3. Fry the spices for a few seconds and add the cashews. As soon as the cashews brown lightly add the rice. Fry the rice for a minute or two until it becomes opaque
4. Add the boiling water and the salt to the pan and stir. Place the tight-fitting lid and place in the oven for 25 minutes.
Method – Chana And Gobi Biryani – Chana And Gobi
1. Place the oil into a large, nonstick frying pan and put on a medium heat
2. When the pan is hot, add the asafoetida and cook for a few seconds then add the cumin seeds and let them sizzle for a few seconds. Add the ginger, cauliflower, carrots, chickpeas, turmeric, and chilli powder. Stir gently for about 3–4 minutes
3. Reduce the heat to medium low and add green chillies, salt, black pepper, garam masala, and vinegar. Stir gently and put the lid on the frying pan and cook for 10 minutes or until the vegetables are almost cooked
4. Add the frozen peas and stir well. Cook for a further few minutes until the peas are cooked. When the vegetables are cooked turn off the heat
5. When the rice is cooked remove it from the oven and let it stand for 10 minutes. Then empty the rice into a large serving bowl and carefully fluff and separate the rice. Add the Chana And Gobi mixture and gently incorporate into the rice
6. Serve with salad and/ or dahl.
