Chickpea Breyani
Image: Keenan Blake/Supplied
500g chickpeas, boiled
3 onions, sliced and fried until golden
3 tomatoes, chopped
4 green chillies
thyme
curry leaves
1 tbs ginger and garlic paste
oil
salt
Nimkish Biryani Spice
Spice Emporium whole breyani spice
2 packets Spice Emporium hot Kashmiri masala
1 teaspoon egg yellow powder
½ cup cubed butter
chopped mint and coriander
In a pot, add the oil. Fry the onions until golden. Take half out and keep aside. Add the green chillies, curry leaves, thyme, tomatoes, and ginger and garlic paste.
Cook everything for 10 minutes. Add the Nimkish Biryani Spice packets and Spice Emporium hot Kashmiri masala. Cook for another 10 minutes.
Add the chickpeas, salt and half a cup of water. Cook for 8 minutes.
Soak 2 cups of basmati rice with boiling water for 30 minutes. Wash and boil for 15 minutes with the whole breyani spice and salt. Cook until still hard. Stain and set aside.
Layer the rice and then the curry. Continue until everything is used. Colour the top of the rice with some egg yellow powder. Add the cubed butter, and chopped mint and coriander. Add half a cup saffron water over the top, and steam for 30 minutes on low heat.