Chickpea and Spinach Biryani with Basmati Rice

Ingredients

• Lemon - 1, sliced
• Cilantro - 1/4 cup, chopped
• Vegetable broth - 2 cups
• Salt - To taste
• Garam masala - 1 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Yogurt - 1/2 cup
• Tomato - 1, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, thinly sliced
• Spinach - 2 cups, chopped
• Chickpeas - 1 can, drained and rinsed
• Basmati rice - 2 cups

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. Heat oil in a large pot over medium heat. Add the sliced onion and cook until golden brown.
3. Add the minced garlic and grated ginger to the pot and cook for another minute.
4. Add the diced tomato, turmeric, cumin, coriander, garam masala, and salt. Cook for 2-3 minutes until the spices are fragrant.
5. Add the drained chickpeas, chopped spinach, and yogurt to the pot. Stir well to combine.
6. Add the soaked and drained basmati rice to the pot and mix gently to coat the rice with the spices.
7. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
8. Remove the pot from heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and garnish with chopped cilantro and lemon slices before serving.