Vegetarian Chickpea Biryani

Ingredients

• 1 cup (200 g) chickpeas (cooked)
• 1 ½ cups (300 g) basmati rice (aged)
• 2 tbsp (30 ml) olive oil
• 1 large onion, thinly sliced
• 1/4 to 1/2 cup (60 to 120 ml) plant-based yogurt
• 1/4 cup (15 g) mint leaves, chopped
• 1 bay leaf
• 4 green cardamoms
• 6 cloves
• 1-inch (2.5 cm) cinnamon stick
• 1 star anise
• 3 cups (720 ml) water
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp red chili powder (adjust to taste)
• Salt to taste

Instructions

1. Preparation: Rinse the basmati rice well and soak in water for 30 minutes. Drain and set aside.
2. Cooking the Spices: In a large pot, heat olive oil on medium heat. Add bay leaf, green cardamoms, cloves, cinnamon stick, and star anise. Sauté until fragrant.
3. Cooking Onions: Add the sliced onions and fry until golden brown. Remove half for garnishing later.
4. Adding Chickpeas: Add the cooked chickpeas, garam masala, turmeric, red chili powder, and salt. Stir well to combine.
5. Layering Rice: Layer the soaked and drained rice over the chickpea mixture. Pour in 3 cups of water, ensuring it covers the rice. Bring to a boil.
6. Cooking: Once boiling, reduce heat to low, cover, and cook for about 15-20 minutes until the rice is fluffy and cooked through.
7. Finishing Touches: Turn off the heat, add the plant-based yogurt and chopped mint leaves on top. Let it sit covered for an additional 10 minutes.
8. Serving: Fluff the biryani gently and serve hot, garnished with reserved fried onions and additional mint if desired.