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Chickpea biryani recipe

A super easy but interesting 1-pot meal using mixed vegetables, chickpeas, rice and curry powder. Can be enjoyed by the rest of the family too – just serve it as is, rather than chopping up.

Age: 12 months and older

Prep: 10 mins

Cook: 25 mins

Portions: 4 (approx)

Ingredients

  • 1 small onion, peeled (50g)
  • 1 1/2 medium carrot, peeled (90g)
  • 5 cauliflower florets (85g)
  • 1 tsp vegetable oil
  • 1/2 tbsp curry powder
  • 2 tbsp frozen peas (50g)
  • 200g tinned tinned chickpeas, no added sugar or salt, drained (5 tbsp)
  • 150g basmati rice
  • 400ml water

Method

  1. Chop up the onion and carrot, break the cauliflower into florets.

  2. Heat the oil in a pan, add the curry powder and onion. Cook for a few minutes until the onion softens.

  3. Add the carrot, peas, cauliflower, chickpeas and rice – stir for 1 minute.

  4. Pour over the water, simmer gently with the lid on for 15 to 20 minutes until the rice is tender and the vegetables are cooked. Allow to cool.

  5. Serve a quarter of the biryani in a bowl.

  6. Information:

    Serve with cooked cauliflower florets as a finger food.

Weaning tip

Give your baby sips of water with their meals – rather than sweet drinks which can cause tooth decay.