• 2 Cans of Chickpeas
  • 1 Medium/Large Zucchini
  • 2 to 4 cloves of garlic
  • 1 to 2 Brown Onions
  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1 sachet of Biriyani spices
  • 1/2-1 Pint of Fresh Cold Water
  • White Basmati Rice
  • 1/2 a Lemon
  • Coriander Leaves (to serve)


  • STEP 1
    Fry the sliced brown onion, garlic, zucchini and bell peppers in a frying pan with a splash of water and a small amount of olive oil. Cook until soft and slightly browning (DO NOT ADD ANY SALT- there's already a lot of salt in the spice mix) then mix the drained cans of chickpeas into the pan, and cook with the spice packet and fresh cold water (add half a pint first and then add as needed). Add a few lemon slices, place the lid on the pan and let it 'sweat' for 10-20 minutes, after this long the chickpeas should be soft to the touch and the water should be dramatically reduced,
  • STEP 2
    Mix cooked white basmati rice into the pan, add more water if needed. Your curry is complete and ready to serve. Biriyani is very filling so it doesn't necessarily need anything else with it.
  • STEP 3
    Serve with lemon slices and coriander leaves.

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