Last updated - ; Published - By Rhian Williams 18 Comments
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This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour. It'shealthy,and colourful enough to brighten up even thedreariest of days!
Why you'll love this Chickpea Pumpkin Biryani:
- it'sfillingandsatisfying
- it's spicyandfragrant
- it'sslightly fruity
- it's full ofnutty chickpeas
- it's packed with veggies
- it'seasy to make
- it comes together easily in one pot
- it's ready in 40minutes
- it's healthy and nutritious
- it looks impressive
- it's easy to make in big batches!
How to make this Vegan Chickpea Pumpkin Biryani
Scroll to thebottom of the post for the full recipe.
Fry the onion,garlicandginger.
Add the spices and fry for a minuteuntil fragrant.
Add the rice and fry for acouple ofminutes, stirring frequently.
- Add the pumpkin, chickpeas, cranberries, coriander (cilantro),stock cube (dissolved in a splash of hot water) and salt + pepper, along with the water.
Tip:Make sure to use a measuring jug to measure the amount of water exactly - too much and the rice will be uncooked and hard, too much and it will be watery and soupy.
Tip:If using a stock cube, make sure you've dissolved it completely in boiling hot water before adding it to the rice otherwise you'll end up with clumps of stock in your rice and the flavour won't be distributed evenly. You can alternatively use liquid stock.
Bring to the boil and keeping a lid over it, turn down the heat and cook for 15 minutes.
Once cooked, turn off the heat and keep the lid on for another 5 minutes.
Substitutions you can make to this recipe:
- you can useany type of oil:coconut oil, vegetable oil, rapeseed oil, olive oil
- you can substitute thedriedcranberrieswithraisins, dried sour cherries or chopped dates
- you can substitute thepumpkinwithbutternutsquash or sweet potato
- you can substitute thechickpeaswithwhite beans or black beans
- you can addany vegetables you like:French (green) beans, green peas, spinach, kale, broccoli, cauliflower etc.
How long does this Vegan Biryani keep for?
This Biryani keeps covered in the fridge for up to a few days. You can reheat it until piping hot in a dry frying pan with a lid, or in the microwave.
How to serve this Vegan Biryani
This Biryani is delicious by itself, but would also be delicious served with any of the following dishes:
- Mango Daikon Radish Mint Salad
- Papaya Mint Lime Salad
- Tandoori Tofu
- Potato Pea Curry
More vegan rice recipes:
- Portuguese Tomato Rice
- Miso Brown Rice Soup
- Pumpkin Chestnut Edamame Risotto
- Yellow Turmeric Rice
- Thai Green Curry Rice
- Mushroom Risotto
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Chickpea Pumpkin Biryani (GF)
This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour.
4.30 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: chickpea biryani, pumpkin biryani, vegan biryani
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 553kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 1 onion , diced
- 2 cloves of garlic , minced
- 1 cm (½ inch) ginger , peeled and minced
- 1 heaped teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 300 g (1 ⅓ cup) uncooked Basmati rice (or any other long-grain white rice)
- 400 g (14 oz) pumpkin , peeled, deseeded and cut into small cubes (or sub butternut squash or sweet potato)
- 400 g (14 oz) tin of chickpeas , drained and rinsed
- 3 tablespoons (3 tablespoons) dried cranberries (or sub dried sour cherries)
- Handful (Handful) fresh coriander (cilantro) , roughly chopped
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper to taste
To serve:
- Flaked almonds
- Pumpkin seeds
Instructions
Heat up the oil in a large pan
Fry the onion, garlic and ginger for around 10 minutes until softened
Add the curry powder, cumin, turmeric, paprika and garam masala and fry for a minute until fragrant
Add the rice and fry for a couple of minutes, stirring frequently
Add the pumpkin, chickpeas, cranberries, coriander, stock cube (dissolved in a splash of hot water) and salt + pepper, along with 550ml (2 ⅓ cup) water
Bring to the boil and keeping a lid over it, turn down the heat and cook for about 15 minutes (until all the water has been dissolved by the rice and the pumpkin is soft)
Once cooked, turn off the heat and keep the lid on for another 5 minutes
Scatter over flaked almonds and pumpkin seeds, if desired
Notes
Make sure to use a measuring jug to measure the amount of water exactly - too much and the rice will be uncooked and hard, too much and it will be watery and soupy.
If using a stock cube, make sure you've dissolved it completely in boiling hot water before adding it to the rice otherwise you'll end up with clumps of stock in your rice and the flavour won't be distributed evenly. You can alternatively use liquid stock.
Nutrition Facts
Vegan Chickpea Pumpkin Biryani (GF)
Amount Per Serving
Calories 553Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Sodium 184mg8%
Potassium 790mg23%
Carbohydrates 107g36%
Fiber 10g40%
Sugar 16g18%
Protein 15g30%
Vitamin A 8785IU176%
Vitamin C 12.8mg16%
Calcium 105mg11%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Christina Hsieh
I have made this dish and loving it! I have been eating it for a few days now as the portion is quite big. However, I still look forward to eating it every time!Reply
Rhian Williams
Aw great, thank you so much! So glad you like it!
Jayne
I used raisins and sweet potatoes as I had those already. My non-vegan husband declared it delicious and added chicken to his!Reply
Rhian Williams
Yay thank you so much, so glad you liked it! Thank you for sharing your substitutions😊
Darla
I don't eat vegetarian dishes all the time. When I'm in the mood I like to have wonderful, delicious recipes on hand. This recipe definitely fits into that category. I will be trying more of your recipes.
Reply
Rhian Williams
Thank you so much, so happy to hear that!
Jennilee Cadarette
how much vegetable stock should I use if I use that instead of the cube?
Reply
Rhian Williams
You can just use a liquid vegetable stock in place of the water - just add enough liquid to roughly cover the rice and veggies.
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