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Chickpea Biryani

Green Bean and Chickpea Biryani with Crispy Onions

One of the weeknight favourites, this Green Bean and Chickpea Biryani with Crispy Onions is simply delightful! Spiced with medium curry powder, this rice dish has a perfect amount of heat! Our favourite vegetable biryani recipe has three distinct elements: a green bean and chickpea biryani itself, coriander yoghurt and perfectly crispy onions. All together, they create a real festival of flavours and textures!
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Indian
Servings 2 people
Calories 649 kcal


  • 1 small clove of garlic finely chopped
  • 1 tin of chickpeas (400g) drained and rinsed
  • 1 tbsp curry powder we used medium
  • 1 red onion finely chopped
  • 1 vegetable stock cube
  • 1 tbsp tomato paste
  • 30 g sultanas or raisins
  • 130 g basmati or jasmine rice
  • 80 g fine green beans trimmed and cut in half
  • 5 g coriander roughly chopped
  • 100 ml unsweetened soya yogurt
  • 1 large brown onion thinly sliced
  • 3 tbsp plain flour
  • 200 ml vegetable oil


  • Start by preparing all your ingredients. Mix your unsweetened soya yogurt with coriander and season with salt and pepper.
  • Place sliced onions in a large bowl and break them up with your fingers. Add 3 tbsp of flour and toss to coat well. Set aside for later.
  • Heat 1 tbsp of oil in a large pan with a matching lid. Add the garlic, chickpeas and curry powder and fry on medium heat stirring for 4 minutes. Remove the chickpeas from the pan and set aside for later.
  • Add another tbsp of oil to the pan. Add the chopped red onions, a tbsp of tomato paste and raisins/ sultanas and crumble in a stock cube. Then add a tbsp of water and scrape the bottom of the pan to release any curry powder that'd stuck. Fry stirring for a minute.
  • Add the rice to the pan and mix well to coat. Then add 350ml of water and bring to a boil.
  • Reduce the heat to low. Add the green beans on top of the rice, but don't stir. Cover the pan with a lid and leave to cook for 10-12 minutes, stirring once or twice throughout the cooking. If your pan gets too dry before the rice fully cooks, just add a splash of water.
  • Whilst the rice is cooking, heat 200ml of oil in another frying pan. Once hot, add the first batch of flour-coated onions (don't overcrowd the pan) and fry for 1-2 minutes depending on the thickness of your onions. Your onion should be crispy and browned.
  • Lift the onions out of the pan with a slotted spoon and place on some paper towel to absorb the oil. Then transfer onto another piece of paper towel to make sure no excess oil is absorbed back into the onions. Repeat with any remaining onions.
  • When the rice is cooked (we like it slightly al-dente), take it off the heat and stir in the curried chickpeas.
  • Divide between 2 bowls, top with a dollop of coriander yoghurt and a handful of crispy onions! Yum!


Calories: 649kcalCarbohydrates: 92gProtein: 11gFat: 28gSaturated Fat: 22gCholesterol: 7mgSodium: 443mgPotassium: 637mgFiber: 6gSugar: 19gVitamin A: 646IUVitamin C: 16mgCalcium: 141mgIron: 3mg
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