Chickpea biryani recipe
A super easy but interesting 1-pot meal using mixed vegetables, chickpeas, rice and curry powder. Can be enjoyed by the rest of the family too – just serve it as is, rather than chopping up.
Age: 12 months and older
Prep: 10 mins
Cook: 25 mins
Portions: 4 (approx)
Ingredients
- 1 small onion, peeled (50g)
- 1 1/2 medium carrot, peeled (90g)
- 5 cauliflower florets (85g)
- 1 tsp vegetable oil
- 1/2 tbsp curry powder
- 2 tbsp frozen peas (50g)
- 200g tinned tinned chickpeas, no added sugar or salt, drained (5 tbsp)
- 150g basmati rice
- 400ml water
Method
Chop up the onion and carrot, break the cauliflower into florets.
Heat the oil in a pan, add the curry powder and onion. Cook for a few minutes until the onion softens.
Add the carrot, peas, cauliflower, chickpeas and rice – stir for 1 minute.
Pour over the water, simmer gently with the lid on for 15 to 20 minutes until the rice is tender and the vegetables are cooked. Allow to cool.
Serve a quarter of the biryani in a bowl.
Serve with cooked cauliflower florets as a finger food.
Weaning tip
Give your baby sips of water with their meals – rather than sweet drinks which can cause tooth decay.
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