Aromatic Indian Chickpea Biryani with Spiced Rice & Tangy Turmeric Onions

This biryani celebrates the heart of Indian cooking: spices. You don’t need meat when you can build layers of flavor just with a medley of spices. For vegetarians, Indian cuisine offers some of the richest and most satisfying meals, and this chickpea biryani is a shining example.

🕒 Prep Time & Portions

Prep Time: 30 minutes
Cooking Time: 40 minutes
Servings: 4

📝 Ingredients

Spiced Basmati Rice:

1 cup basmati rice (250 g)
1 ¼ cups water
1 small cinnamon stick (approx. 1 cm)
½ tsp black peppercorns
2 crushed green cardamom pods
1 clove
½ tsp cumin seeds (or ¼ tsp ground cumin)
½ tsp salt

Chickpea Curry:

1 medium onion, finely chopped
2 canned tomatoes (or fresh, finely chopped)
4 small garlic cloves
1 tsp grated ginger paste
½ tbsp ground coriander
1 tsp ground cumin
½ tsp Garam Masala
½ tsp turmeric powder
½ tsp chili flakes
1 can chickpeas (250 g), drained
100 g Greek yogurt
Small bunch parsley, chopped
10 large mint leaves, chopped
1 tbsp oil
2 tbsp butter
Salt, to taste

Turmeric Onions:

1 medium white onion, sliced thin
¼ tsp turmeric powder
3 tbsp lemon juice
2 tsp oil
Salt, to taste

🔪 Step-by-Step Instructions

Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
- In a pot, bring water to boil with salt, cinnamon stick, cardamom, clove, cumin, black pepper, and turmeric.
- Drain the rice and add it to the boiling water. Boil for 5 minutes on low heat with the lid on.
- Remove lid, place a clean kitchen towel over the pot, replace lid tightly, turn off heat and let steam for 15 minutes without opening.
- After 15 minutes, remove lid, discard spices, fluff rice gently with a fork, and adjust salt to taste.
Make the Chickpea Curry:
- Heat oil in a pan and sauté the chopped onion on low heat for about 10 minutes until very soft but not browned.
- Add crushed garlic and grated ginger, sauté for 1 minute until fragrant.
- Stir in butter and let it melt.
- Add tomatoes and cook for 3 minutes.
- Mix in coriander, cumin, garam masala, turmeric, and chili flakes. Cook for 1-2 minutes.
- Add chickpeas, 100 ml water, salt, and simmer covered on low for 10 minutes.
Mix Yogurt and Herbs:
- In a bowl, combine yogurt with chopped parsley and mint, reserving a tablespoon of herbs for garnish.
- Let the curry cool slightly, then stir it into the yogurt mixture and adjust salt if needed.
Layer the Biryani:
- In a wide, heavy pot (approx. 26 cm diameter), melt 1 tbsp butter.
- Add a third of the rice, followed by a third of the chickpea curry. Repeat layers twice more, finishing with curry on top.
- Place pot on medium heat until sizzling, then reduce to low, cover, and cook for 5 minutes to allow a crispy crust to form at the bottom.
Prepare Turmeric Onions:
- Slice the onion thinly and sprinkle with salt. Let it rest 5 minutes.
- Add lemon juice and turmeric, toss well and let marinate for 10 minutes.
- Stir in oil and reserved herbs before serving.

💡 Tips & Variations

For extra texture, garnish biryani with fried onions or toasted nuts.
Use fresh tomatoes when in season for a brighter curry flavor.
Adjust chili flakes for spiciness to taste.
This dish is excellent paired with raita or a simple cucumber salad for cooling contrast.

🧾 Final Thoughts

This chickpea biryani beautifully showcases how Indian spices can transform humble ingredients into a multi-layered, flavorful feast. The interplay between fragrant rice, spiced chickpea curry, and tangy turmeric onions makes every bite a delight. Whether vegetarian or not, this recipe invites you to savor the essence of Indian home cooking — vibrant, aromatic, and deeply satisfying.