Vegan Chickpea Pumpkin Biryani (GF) - Rhian's Recipes (2024)

4.30 from 17 votes

Course: Main Course

Cuisine: Indian

Keyword: chickpea biryani, pumpkin biryani, vegan biryani

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Author: Rhian Williams

• ▢ 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
• ▢ 1 onion , diced
• ▢ 2 cloves of garlic , minced
• ▢ 1 cm (½ inch) ginger , peeled and minced
• ▢ 1 heaped teaspoon curry powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground turmeric
• ▢ 1 teaspoon sweet paprika
• ▢ 1 teaspoon garam masala
• ▢ 300 g (1 ⅓ cup) uncooked Basmati rice (or any other long-grain white rice)
• ▢ 400 g (14 oz) pumpkin , peeled, deseeded and cut into small cubes (or sub butternut squash or sweet potato)
• ▢ 400 g (14 oz) tin of chickpeas , drained and rinsed
• ▢ 3 tablespoons (3 tablespoons) dried cranberries (or sub dried sour cherries)
• ▢ Handful (Handful) fresh coriander (cilantro) , roughly chopped
• ▢ 1 vegetable stock cube (ensure gluten-free if necessary)
• ▢ Salt + pepper to taste

To serve:

• ▢ Flaked almonds
• ▢ Pumpkin seeds

• Heat up the oil in a large pan

• Fry the onion, garlic and ginger for around 10 minutes until softened

• Add the curry powder, cumin, turmeric, paprika and garam masala and fry for a minute until fragrant

• Add the rice and fry for a couple of minutes, stirring frequently

• Add the pumpkin, chickpeas, cranberries, coriander, stock cube (dissolved in a splash of hot water) and salt + pepper, along with 550ml (2 ⅓ cup) water

• Bring to the boil and keeping a lid over it, turn down the heat and cook for about 15 minutes (until all the water has been dissolved by the rice and the pumpkin is soft)

• Once cooked, turn off the heat and keep the lid on for another 5 minutes

• Scatter over flaked almonds and pumpkin seeds, if desired

Make sure to use a measuring jug to measure the amount of water exactly - too much and the rice will be uncooked and hard, too much and it will be watery and soupy.

If using a stock cube, make sure you've dissolved it completely in boiling hot water before adding it to the rice otherwise you'll end up with clumps of stock in your rice and the flavour won't be distributed evenly. You can alternatively use liquid stock.

Nutrition Facts

Vegan Chickpea Pumpkin Biryani (GF)

Amount Per Serving

Calories 553Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g15%

Sodium 184mg8%

Potassium 790mg23%

Carbohydrates 107g36%

Fiber 10g40%

Sugar 16g18%

Protein 15g30%

Vitamin A 8785IU176%

Vitamin C 12.8mg16%

Calcium 105mg11%

Iron 5.1mg28%

* Percent Daily Values are based on a 2000 calorie diet.