Spiced Chickpea and Mushroom Biryani

Spiced Chickpea and Mushroom Biryani

Made With Our Delhi Biryani -
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
Our kits make the most delicious vegetable biryani recipes. This is one we love; it is full of flavour and texture and cooks in just minutes!
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Delhi Biryani (rice included)
  • 1 tbsp vegetable oil
  • 150g canned and drained chickpeas
  • 150g shitake mushrooms
  • 11/2 tbsp Greek yoghurt
  • Optional serving ingredients: Crispy fried onions, coriander and saffron milk
Method
  1. Heat the oil in a frying pan, add the spices from the spice sachet into the pan and sizzle for 20 seconds. Add the mushrooms and brown for 3-4 minutes over a high-ish heat.
  2. Add the contents of the sauce pouch and bring to a simmer. Add the chickpeas and cook for a further 2-3 minutes.
  3. Take off the heat and stir in the yoghurt.
  4. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
  5. Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse and the rice to steam through. Serve as it is or garnished with crispy fried onions and saffron milk.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
  • 1 pack of The Spice Tailor Delhi Biryani (rice included)
  • 1 tbsp vegetable oil
  • 150g canned and drained chickpeas
  • 150g shitake mushrooms
  • 11/2 tbsp Greek yoghurt
  • Optional serving ingredients: Crispy fried onions, coriander and saffron milk
  1. Heat the oil in a frying pan, add the spices from the spice sachet into the pan and sizzle for 20 seconds. Add the mushrooms and brown for 3-4 minutes over a high-ish heat.
  2. Add the contents of the sauce pouch and bring to a simmer. Add the chickpeas and cook for a further 2-3 minutes.
  3. Take off the heat and stir in the yoghurt.
  4. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
  5. Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse and the rice to steam through. Serve as it is or garnished with crispy fried onions and saffron milk.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
MADE WITH OUR DELICIOUS
Delhi Biryani
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.
£3.20
( / )
89p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
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