Chickpea and Spinach Biryani with Basmati Rice

Ingredients

• Basmati rice (1.5 cups, rinsed and soaked for 30 minutes)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Fresh spinach (4 cups, chopped)
• Onion (1 large, thinly sliced)
• Tomato (1 medium, diced)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Vegetable broth (3 cups)
• Yogurt (1/2 cup, plain)
• Cilantro (1/4 cup, chopped (for garnish))
• Lemon (1, sliced (for garnish))
• Salt (to taste)
• Garam masala (1 tablespoon)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Turmeric (1/2 teaspoon)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat 2 tablespoons of oil over medium heat. Add the sliced onion and cook until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the diced tomato, turmeric, cumin, coriander, garam masala, and salt. Cook for 2-3 minutes until the spices release their aroma.
5. Mix in the drained chickpeas and chopped spinach, stirring well to combine.
6. Add the yogurt to the pot, stirring until evenly distributed.
7. Gently fold in the soaked and drained basmati rice, ensuring the rice is coated with spices.
8. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
9. Remove the pot from heat and let it sit, covered, for 5 minutes to allow flavors to meld.
10. Fluff the rice with a fork and garnish with chopped cilantro and lemon slices before serving.