CHANA BIRYANI

Ingredients

• 140 g Basmati rice
• 1/2 pcs Medium sized onion, peeled, chopped
• 1 clove Galic, minced
• 300 ml Vegetable broth, bouillon or consomme, low sodium
• 1 pcs Plum tomatoes, diced
• 160 g Chickpeas, canned, drained, rinsed, MRSJP
• 6 g Fresh mint, chopped
• 4 g Coriander (cilantro) leaves, fresh
• 14 g Pride of India, Biryani Masala Natural Spices

Method

1. Soak the basmati rice in water and set it aside.
2. In a large pot, heat 1 tbs water or stock over medium-high heat. Add the onions. Cook until the onions begin to soften, about two to three minutes.
3. Add the garlic, half of the biryani masala, and a splash of vegetable broth. Continuously stir for two to three minutes to combine the spices.
4. Add the tomatoes and the rest of the biryani masala. Stir until the tomatoes soften, about two to three minutes. Add some more broth if things start to stick.
5. Add the chickpeas and stir to combine. Drain the rice then add it to the pot along with the mint, cilantro. Stir and then add the rest of the vegetable broth. Ensure the rice is fully covered, adding water if needed.
6. Bring to a boil, then lower to a simmer and cover. Cook for 20 minutes or until the rice is cooked. Divide evenly between plates and enjoy!