Biriyani mushrooms and chickpeas

18 April 2017 By

Need a breakfast change? Try this easy and delicious Biriyani mushrooms and chickpeas recipe.

Ingredients (Serves

  • 2 tsp butter
  • 2 tsp Latasha’s Kitchen Biriyani Masala Paste
  • 12 curry leaves (optional − I used them as I have some in the garden)
  • 1½ cups cooked or canned chickpeas, drained and rinsed
  • 8-10 medium sized mushrooms, sliced (you can also buy them pre-sliced)
  • 1-2 tomatoes, diced

Method

  1. Heat the butter, Latasha’s Kitchen Biriyani Masala Paste and curry leaves over gentle heat and slowly sizzle for a few minutes.
  2. Increase the heat to medium, add the tomatoes, mushrooms and chickpeas then cook for ten minutes or until the mushrooms are ready.

OPTIONS:

Great with eggs − use 1-2 per person depending on appetites

  • A plain omelette OR omelette with chives or leftover sweet potato OR eggs anyway you fancy.
  • Garnish with diced avocado for a creamy finish.

If you have time … I like to serve this with a simple two minute vegetable dish − Onion, capsicum and greens

  • 1 tsp oil
  • 1 onion, finely sliced
  • 1 red capsicum, finely sliced
  • Handful of greens, finely sliced

Method

  1. Heat the oil.
  2. Throw everything in and stir fry for 2 minutes.