Easy veggie chickpea biryani recipe
Ingredients - 2 tablespoons (30 ml) Olive Oil - 1 small Onion - 1 Bell Peppers - 2 teaspoons grated Ginger - ½ teaspoon minced Garlic - 1 small Sweet Potato -
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Cooking tools:
- Slow cooker
- Skillet
- Airtight container
- Refrigerator
- Serving platter
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Can opener
Ingredients
- Olive Oil: 2 tablespoons (30 ml)
- Onion: 1 small
- Bell Peppers: 1
- Ginger: 2 teaspoons grated
- Garlic: ½ teaspoon minced
- Sweet Potato: 1 small
- Cauliflower: 8 ounces (225 g) fresh or frozen
- Garam Masala: 2 teaspoons (5 g)
- Cumin: 1 teaspoon ground
- Turmeric: 1 teaspoon ground
- Cinnamon: ½ teaspoon ground
- Coriander: ½ teaspoon ground
- Cardamom: ½ teaspoon ground
- Water: 2 cups (470 ml)
- Bouillon: 2 tablespoons (12 g) vegan chicken-flavored
- Chickpeas: 1 can (15 ounces, or 420 g)
- Salt
- Rice: 4 to 6 cups (660 to 990 g) cooked
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