Description
Aloo Chole Biryani is a wholesome, high protein, flavourful Indian dish! Made with potatoes, chickpeas, rice and a bunch of spices.
Ingredients
Scale
Aloo Chole
- 2 tbsp oil
- 3 medium onions (sliced)
- 2 x 400g canned chickpeas
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 3–4 green chillies (chopped (or less depending how spicy your chillies are))
- 1 cinnamon stick
- 4 cloves
- 3 bay leaves
- 4 black peppercorns
- 1 cup tinned tomatoes (pureed)
- 300–350 ml water
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp chilli powder
- 1/2 tbsp pink salt
- 1/4 cup vegan yogurt
- 1/2 tsp ground turmeric
- 1 tsp kasuri methi
- 2 tbsp anardana powder (pomegranate powder)
Potatoes
- 1 tbsp oil
- 3–4 boiled or steamed potatoes (660g)
- pinch of salt
Rice
- 1 1/2 cups rice (washed and soaked for 15 minutes)
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- lemon or lime wedge
Topping
- coriander leaves
- caramelised onions (optional)
Instructions
Rice
- Wash the rice a couple of times, then soak in some water for 15 minutes. Pour the rice and water into a deep pot along with all the spices, lemon wedge and add around 6 cups of more water. Cook rice until its 3/4 cooked, it should have a slight bite to it. Then drain the rice, and scatter over a baking dish and allow to cool.
Crispy Aloo (Potatoes)
- Heat oil in a pan, add the potatoes and a sprinkle of salt. Cook until the potatoes become crispy! Transfer potatoes into a bowl. (So you can use the same pan for the chole curry).
Chole Curry
- In the same pan, heat oil then add onions and sauté until they're caramelised.
- Add cinnamon stick, cloves, bay leaves. peppercorns, green chillies and sauté for a few seconds.
- Add grated ginger and garlic and cook for 30-40 seconds. Stirring often.
- Add the pureed tomato and add all the ground spices. Cook for 5-7 minutes.
- Add water and (drained) chickpeas, bring the curry to a boil. Then cover the pan with a lid and simmer for 5-7 minutes.
- Mix in the vegan yogurt, then the kasuri methi by rubbing it between your fingertips/hands.
Biryani Assembly
- Preheat the oven to 180C / 160C fan.
- Once the rice and curry are cooked, layer them in a big enough dish.
- Layer the biryani. Curry – rice – coriander – curry – potatoes – rice – coriander- curry- potatoes – rice, then some caramelised onions and coriander.
- Cover with foil and bake for 35 – 45 minutes. Or until the Biryani is hot and the rice has cooked.
- Allow to cool slightly and enjoy with some vegan yogurt!
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 428