Fragrant Chickpea and Cauliflower Biryani with Spiced Mint Chutney
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 26 min
- Cost
- $13.75
- Nutrition
- 420 cal · 16g protein
- budget
- high-protein
- meatless
🍳 2 pans · Picky-eater safe bet: plain rice
Fragrant Chickpea and Cauliflower Biryani with Spiced Mint Chutney is a Indian weeknight dinner that serves 4 and is on the table in about 38 minutes, for around $14 in groceries. You'll need 2 pans, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
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Ingredients
- 1½ cups long-grain basmati rice
- 2 cans low-sodium chickpeas (15 oz cans)
- 1 lb fresh cauliflower florets
- 1 bunch fresh mint
- 2 count fresh jalapeño
- ½ cup raw cashews
- 4 tbsp vegetable oil
- 1½ tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cook basmati rice according to package directions (typically 15 minutes with 3 cups water); meanwhile, make chutney by blending 1 cup mint, 1 jalapeño, 2 tablespoons cashews, 2 tablespoons water, salt, and pepper until smooth.
- Heat 2 tablespoons oil in a large pot over medium-high heat, add cauliflower florets and cook 5 minutes until starting to brown, then drain and rinse chickpeas, add to pot with garam masala, and cook 4–5 minutes.
- Toast remaining cashews in a dry skillet for 2 minutes, chop second jalapeño into rings, and mince remaining mint.
- Gently fold cooked rice into chickpea-cauliflower mixture with remaining 2 tablespoons oil, divide among four bowls, top with toasted cashews, jalapeño rings, fresh mint, and serve with mint chutney on the side.
- Picky eater tip: Serve plain rice with chickpeas and cauliflower, and keep the chutney and jalapeño rings on the side.
- Make ahead: Cook the rice and blend the chutney up to 2 days ahead, store them separately in the fridge, and reheat the rice before folding it in.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 58 g
- Fiber
- 11 g
- Sugar
- 5 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Mario Raj / Unsplash