One-pot chickpea biryani from Thug Kitchen 101: Fast as F*ck: Comfort Food, One-Pot Meals, and Other Easy, Plant-Based Dishes to Pack Your Plate (page 95) by Thug Kitchen and Matt Holloway and Michelle Davis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SenseiHeidi on May 21, 2021

    Good flavor, easy to make. Needed a little salt. I cut the onion into 8 wedges. I felt that the cauliflower could have used more cooking time. Next time I will cut it smaller.

  • shoffmann on January 15, 2020

    This took me quite a bit longer than the 35 minutes suggested by the recipe. Part of that was my fault (I subbed brown basmati for white basmati rice). However, the recipe also claimed it should only take 7 minutes to brown onions all over- which feels unrealistic to me. The end result wasn't amazing, but good enough for a weeknight meal - we would repeat.

  • toddmain on February 24, 2018

    Be very careful not to overcook the rice and turn it into paste

  • Hannaha100 on July 01, 2017

    The last time I made a biryani from scratch, about 10 years ago, it was an unmitigated disaster and resulted in a pan being thrown away. This was much better! Rice only took 15 minutes. Left out nuts due to allergies. Used normal raisins. Would cut onion up smaller next time. Toddler ate it and asked for more!!!

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