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You are here: Home / Branded Content / Vegetable Biryani with Cauliflower & Chickpeas

Vegetable Biryani with Cauliflower & Chickpeas

October 20, 2015 by Sarah Trivuncic 28 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

A quick easy vegetable biryani recipe packed with vegetables including cauliflower and chickpeas – ready in under 20 minutes, suitable for vegans too. Recipe commissioned by Veetee rice.

Vegetable Biryani with Cauliflower and Chickpeas (Vegan)

I don’t know if it was an authentic recipe but my mother first introduced me to biryani rice shortly after we acquired a microwave in the mid 1980s. You don’t absolutely need a microwave here but it is the easiest way to heat the packs of Veetee rice that go into this dish.

Technically, a long list of spices go to make up a biryani blend; coriander, cinnamon, ginger, ground black pepper, fennel seed, cumin seed, chilli, cardamom, nutmeg, cloves. The over riding memory I have of my mother’s version is lots of cumin. My mother’s biryani was how I first differentiated cumin from other spices. Warm, flavourful and savoury but with no heat. It has been a favourite spice of mine ever since.

In researching what biryani is commonly perceived to be, I reached the conclusion that everyone uses their own spice mix with their choice of extra ingredients added to the fried rice.

Chickpea Biryani-5

Whereas I might have suggested a mix of the spices above in my own version, this would not have been in the spirit of this speedy storecupboard dish.

Vegetable Biryani prep

So I’m using my latest cheat – mild curry powder with extra cumin. I know I’m probably doing this all wrong adding the spices at the end instead of with the onions but I prefer to see the cauliflower turn brown from frying alone and have not felt adding the spices later to be at the detriment of this easy dish.

Chickpea biryani prep

It also means you can serve a version to kids without the spices if you wish. I often do that and then ply the remainder with a stack of hot stuff.

The Veetee rice is already cooked so you wouldn’t necessarily need to preheat the rice in the microwave before adding here. Only I have done so out of habit since I find the rice grains separate more easily if you do. There’s nothing more irksome than breaking up a chunk of cold rice with a wooden spoon and sending grains flying every direction. Or is that just me?

And it was also my mother who first eulogised to me on the glories of pre-cooked rice. But rice is easy to cook I said. Why would you buy it already cooked? For convenience she said. I was quickly swayed – now I can enjoy a refried rice dish in minutes, whether Chinese or Indian style without the need to have left over cooked rice.

Which means this is now a firm favourite in our house. You can adapt this dish to incorporate whatever is in your fridge with a can of pulses. And have it on the table inside 15 minutes.

And I’ve not even yet mentioned how healthy and veg packed it is. I’ve got a recipe for when you crave an Indian takeaway but the children need feeding too and you would want them in bed before the delivery would arrive. And really you would rather save the money and the calories.

This is the first time when testing a recipe I’ve purposely eaten the same dish three evenings on the trot. Not because it was tricky or there was a problem with the recipe but because it was so darned good.

What’s your favourite rice dish?

Vegetable Biryani with Cauliflower and Chickpeas (Vegan)

Vegetable Biryani with Cauliflower and Chickpeas

Serves 2-3

Ingredients

1 tbsp groundnut or rapeseed oil
2 medium onions peeled and sliced into half moons
1/2 head of cauliflower (around 300g), separated into florets
75g mushrooms, chopped
100g frozen petit pois (or other peas)
1/2 red pepper, diced
2 tbsp mild curry powder
1/2 tbsp ground cumin
1 pack Veetee pilau vegetable rice
400g can chickpeas (not drained yet)
1/2 lemon cut into wedges
handful of coriander leaves, chopped
2-3 birds eye chillis, finely sliced (optional)

Directions

1. In a large pan, heat the oil and fry the onions until they begin to brown. Then add the cauliflower florets, stir and replace the lid to keep any steam in.

2. When the cauliflower is starting to brown, add the mushrooms. Stir intermittently whilst leaving the lid on for the rest of the time.

3. Meanwhile heat the Veetee pilau vegetable rice in the microwave for 2 minutes according to pack instructions.

4. When the cauliflower is browned nicely and the mushrooms softened, add the frozen petit pois and diced red pepper. When the peas are defrosted, stir in the curry powder making sure all ingredients are covered.

5. As the pan might be starting stick, now pour a few tablespoons of the chickpea water into the pan to loosen things up.

6. Drain the remaining chickpea water then pour the chickpeas and heated Veettee rice into the pan. Stir to incorporate.

7. Serve topped with chopped coriander leaves, some finely spiced bird’s eye chilli and a wedge of lemon.

 

Any leftovers kept chilled in the fridge overnight maybe be reheated or served cold the next day. In a sealed container this dish would travel well as a packed lunch.

Vegetable Biryani with Cauliflower and Chickpeas (Vegan)

If you like this quick easy rice dish, try these other dishes using Veetee rice:

  • Rice, quinoa and vegetable bites by Utterly Scrummy
  • Paneer pilau fritters by Emily’s Recipes and Reviews
  • Nasi goreng with prawns by Supergolden Bakes
  • New Orlean’s style rice by Elizabeth’s Kitchen Diary
  • Spicy rice and bean feast by A Glug of Oil
  • Piri piri chicken filled rice “cake” by Kavey Eats

What can I serve with biryani?

You may want a more sauce based curry to serve alongside your biryani rice. Take inspiration from my leftover lamb curry – if you are vegetarian, you can swap the meat with quorn chunks instead of roast lamb.

Ten Minute Thai Turkey Curry recipe by @maisoncupcake at maisoncupcake.com in collaboration with Bernard Matthews #ad

Fancy more speedy curry and rice? Try my ten minute Thai turkey curry with rice.

This vegetable biryani recipe post was commissioned by Veetee as part of their new Veetee Blogger Community.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Branded Content, Party Food Ideas Tagged With: chickpeas, vegetarian

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Dannii @ Hungry Healthy Happy says

    October 20, 2015 at 2:23 pm

    What a delicious and easy meal! I love using chickpeas in curries, as they are a cheap source of protein. Sharing this on Twitter 🙂

    Reply
    • Sarah, Maison Cupcake says

      October 20, 2015 at 2:28 pm

      Thanks Dannii – I think I could happily eat a can of chickpeas every day!

      Reply
  2. Kavey says

    October 20, 2015 at 2:41 pm

    It speeds up weekday rice dishes so much using pre-cooked rice doesn’t it?

    Reply
    • Sarah, Maison Cupcake says

      October 20, 2015 at 2:44 pm

      Totally, I love to stock up on flavoured rices like this.

      Reply
  3. Kate | The Veg Space says

    October 20, 2015 at 3:55 pm

    What a lovely supper – I bet this is super-tasty and really filling too. I’ve just joined the Veetee blogger community too, so am shortlisting ideas for my first Veetee creation! Will be giving this one a try very soon.

    Reply
  4. kellie@foodtoglow says

    October 20, 2015 at 5:47 pm

    I do like your idea of adding the spices at the end for family eating. It is just the two of us but if I get grandchildren I will remember this trick! I use pre-cooked rice and grains to save a step and concentrate on getting the veg and protein bits right. I haven’t tried Veetee products but I will look out for them when I am next needing to stock up on such things.

    Reply
  5. Helen @ Fuss Free Flavours says

    October 20, 2015 at 6:12 pm

    Lovely dish Sarah, and a great tip to heat the rice to help break it up – I got rice everywhere the other day. I am loving the Veetee rice, super quick and very affordable.

    Reply
  6. nisha says

    October 20, 2015 at 8:13 pm

    biryanis are notorious for tasting 10 times better the next day 🙂
    ive never tried a veg version, should give it a go. Must also remember to check out Veetee

    Reply
    • Sarah, Maison Cupcake says

      October 21, 2015 at 5:19 pm

      Ha ha is that like pizza then?! I greatly enjoyed my leftovers for lunch the next day.

      Reply
  7. Jan @GlugofOil says

    October 21, 2015 at 6:46 am

    Love precooked rice it makes dishes like this so much quicker – great recipe Sarah.

    Reply
    • Sarah, Maison Cupcake says

      October 21, 2015 at 5:19 pm

      I know, so effortless and as you say, fast. Just the job for little people who won’t wait for dinner.

      Reply
  8. Janie says

    October 21, 2015 at 3:19 pm

    Gawd this looks good! These pre cooked packs of rice are brilliant to take camping, I often whip up an egg fried rice or use in a salad when we’re off gallivanting 🙂
    Janie x

    Reply
    • Sarah, Maison Cupcake says

      October 21, 2015 at 5:18 pm

      Oh yes – I don’t camp but I have certainly popped them in the luggage for an easy meal upon arrival in a self catering holiday.

      Reply
  9. Choclette says

    October 21, 2015 at 10:19 pm

    Ooh wonderful stuff. I love a good curry and that looks colourful and tasty AND I can eat it 🙂

    Reply
  10. Cassandrea @ chewsandbrews.ca says

    October 22, 2015 at 12:19 am

    Love this recipe! I think this could be one of my next favourite rice dishes!

    Reply
  11. c says

    October 22, 2015 at 9:43 am

    you just made my meat free monday day!

    Reply
  12. Levan @ Crazy Vegan Kitchen says

    October 22, 2015 at 2:22 pm

    So flavorful and colorful! I love biryani and wish even more people liked it. Thanks for sharing this awesome recipe!

    Reply
  13. Linda says

    October 22, 2015 at 8:10 pm

    Woooow delectable dear Sarah?

    Reply
  14. Linda says

    October 22, 2015 at 8:11 pm

    So sorry for question mark actually I add smile face ?

    Reply
  15. Glamorous Glutton says

    October 23, 2015 at 12:27 pm

    Great idea for a quick mid week meal. I often use the pre cooked rice as it is so easy and fast. Love the flavours in here. GG

    Reply
  16. Vanesther - Bangers & Mash says

    October 24, 2015 at 8:58 am

    This looks so good. I’ve never tried pre-cooked rice, but it does sound like a smart time-saver on busy weeknights. Must try!

    Reply
    • Sarah, Maison Cupcake says

      October 26, 2015 at 4:32 pm

      My mother actually got me into it. I though she was crazy before I tried it but now it’s a regular addition to my shopping basket.

      Reply
  17. Jacqueline Meldrum says

    October 24, 2015 at 12:49 pm

    That looks wonderful Sarah. You have inspired me and I’m making this today to use up veg box veg. Think I may add some coocnut milk too. Pinned, stumbled, yummed and tweeted!

    Reply
    • Sarah, Maison Cupcake says

      October 26, 2015 at 4:31 pm

      Oooh coconut addition sounds very good 🙂

      Reply
  18. Urvashi says

    October 25, 2015 at 1:00 pm

    What a super speedy idea for making what is usually a long winded process for a bowl of rice! (I’m an Indian. Do not tell my mother I’m going to pinch this method)

    Reply
    • Sarah, Maison Cupcake says

      October 26, 2015 at 4:31 pm

      Ha ha I won’t tell her. When I was writing this I was worried whether you or Nazima would approve!!

      Reply

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  1. Recipe: Chipotle-Chocolate Beany Burritos - The Veg Space says:
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