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I love dishes I can make the night before, keep in the fridge, and then pop in the oven when I get home from work. This is one of those. You could even make a second one and keep it in the freezer for dinner another night!
Oven Chickpea and Seasonal Veggie Biryani is a flavorful and aromatic one-pot rice dish that originated in the Indian subcontinent. Biryani is known for its fragrant blend of spices, tender vegetables, and protein-rich chickpeas, all cooked together with long-grain brown rice.
This vegetarian dish offers a balance of flavors and textures, making it a satisfying and wholesome meal. The combination of seasonal vegetables adds a fresh and vibrant touch to the biryani, while the chickpeas provide a hearty source of plant-based protein.
The key to the deliciousness of this dish lies in the aromatic blend of spices. Garam masala, cumin, coriander, turmeric, and cinnamon come together to create a rich and fragrant base. These spices infuse the rice and vegetables with layers of flavor, while the grated ginger and minced garlic add a hint of warmth and depth.
The dish starts by sautéing onions and spices, which release their fragrant oils and create a flavorful foundation. Diced tomatoes and water are added to create a simmering sauce, allowing the flavors to meld together. The vegetables, both long-cooking and quick-cooking varieties, are then added to the pan, providing a medley of textures and colors.
To complete the dish, cooked brown rice is layered with the vegetable mixture in a baking dish. The biryani is then baked in the oven, allowing the flavors to mingle and the rice to become warm and tender. The result is a delectable combination of aromatic rice, tender vegetables, and protein-packed chickpeas.
Oven Chickpea and Seasonal Veggie Biryani is a versatile dish that can be customized based on the availability of seasonal vegetables. It can be enjoyed as a standalone meal or served as a side dish alongside yogurt or raita. With its tantalizing flavors and wholesome ingredients, this biryani is sure to impress and satisfy both vegetarians and non-vegetarians alike.
YIELD: 8 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 35 to 45 minutes
INGREDIENTS
- 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 tablespoon (8 g) grated ginger
- 1 1/2 cups (270 g) diced tomatoes or 1 can (14.5 ounces, or 410 g)
- 1/2 cup (120 ml) water
- 4 cups (weight will vary) mixed seasonal veggies, diced or cut into small pieces
- 1 1/2 cups (246 g) cooked chickpeas or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/2 cup (75 g) raisins
- 6 cups (1.2 kg) cooked long-grain brown rice
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 11 × 8-inch (28 × 20 cm) baking dish or use a nonstick pan.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, garam masala, cumin, coriander, turmeric, and cinnamon, and sauté for a minute or two more until the spices become more fragrant.
- Add the grated ginger, tomatoes, water, and any long-cooking veggies. Cover and cook until the veggies can just be pierced with a fork but are not completely cooked. They will cook more in the oven.
- Then add any delicate or quick-cooking veggies, the chickpeas, and the raisins, and cook uncovered for 3 to 5 minutes.
- Spread half of the rice in the bottom of the baking dish, spread the vegetable mixture on top, and then spread the remaining rice on top.
- Bake for 20 to 30 minutes until the rice is warm. (This will take longer if the rice was cold from the fridge.)
PER 1 1/2-CUP (340 G) SERVING: 332.0 calories; 4.0 g total fat; 0.2 g saturated fat; 9.0 g protein; 73.0 g
carbohydrate; 7.3 g dietary fiber; 0 mg cholesterol.
SERVING SUGGESTIONS AND VARIATIONS:
Seasonal Veggie Ideas:
- SPRING: Asparagus, fava beans, baby turnips, greens, carrots
- SUMMER: Eggplant, bell pepper, summer squash, corn
- FALL: Sweet potato, greens, winter squash, beets and beet greens
- WINTER: Turnips, rutabagas, bok choy, cabbage, collards, potato
