Biryani Millet Rice

Chickpea Millet Biryani

  • Serves 3
  • 40 minutes + grain cooking
Chickpea Millet Biryani served in an ivory bowl

Ingredients

  • 500 g Cooked MadeBetter Biryani Millet
  • 240 g Cooked chickpeas (Fully tender and drained; canned chickpeas may be rinsed and drained)
  • 140 g Onion (Sliced)
  • 180 g Tomato (Chopped)
  • 70 g Plain curd
  • 20 ml Cold-pressed oil
  • 15 g Ginger-garlic paste
  • 10 g Mint
  • 10 g Coriander
  • 2 g Cumin
  • 1 g Cinnamon
  • 6 g Biryani masala
  • 0.5 g Turmeric
  • 50 ml Water for masala
  • 10 ml Lemon juice
  • 4 g Salt (Reduce if canned chickpeas or masala contain salt)

Make it, step by step

  1. Heat oil; add cumin, cinnamon and onion. Cook for 6–7 minutes until lightly coloured.
  2. Stir in ginger-garlic paste for 1 minute. Add tomato, masala, turmeric and salt; cook for 5 minutes until softened.
  3. Add cooked chickpeas and 50 ml water; simmer for 5 minutes. Lower heat, add curd and cook for 2 minutes.
  4. Fold in 500 g cooked millet, mint and coriander. Cover over low heat for 4–5 minutes until hot throughout.
  5. Turn off heat, add lemon juice and remove cinnamon; serve.
Useful tips
  • Drain the cooked chickpeas before weighing them; extra cooking liquid can make the finished millet masala too wet.

Cooking and storage

  • Use fully cooked chickpeas. Dry chickpeas need separate cooking; weigh 240 g after draining. Their preparation time is additional.

Allergens: Milk from curd. Check biryani masala and other ingredient labels for added allergens.

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