Kale Biryani With Garbanzo & Pomegranate (Crowd Sourced) Recipe

Name: Kale Biryani With Garbanzo & Pomegranate (Crowd Sourced)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Canned chickpeas, rinsed and drained; 3 cups Cooked Basmati rice; 1/2 bunch Tuscan /Dinosaur Kale leaves washed, dried, deveined and cut into a chiffonade; 3 largish Shallots, finely sliced; 2 tablespoons Olive oil + extra for drizzling; 1 tablespoon Coriander seeds, whole; 1 - 2 tablespoons Ras el Hanout spice blend; 2 tablespoons Anardana (dried Pomegranate powder) OR pomegranate molasses; 1/2 cup Pomegranate Arils; Salt to taste; 1 pinch Cayenne pepper (as per taste); 1/2 Nutmeg; 1/2 cup Toasted sliced almonds

Servings: persons

2 cups Canned chickpeas, rinsed and drained
3 cups Cooked Basmati rice
1/2 bunch Tuscan /Dinosaur Kale leaves washed, dried, deveined and cut into a chiffonade
3 largish Shallots, finely sliced
2 tablespoons Olive oil + extra for drizzling
1 tablespoon Coriander seeds, whole
1 - 2 tablespoons Ras el Hanout spice blend
2 tablespoons Anardana (dried Pomegranate powder) OR pomegranate molasses
1/2 cup Pomegranate Arils
Salt to taste
1 pinch Cayenne pepper (as per taste)
1/2 Nutmeg
1/2 cup Toasted sliced almonds

1
["Preheat oven to 325 F.
2
Heat 2 tablespoons of olive oil in a skillet. WHen it just barely begins to smoke, add the coriander seeds, stir and allow to turn a golden brown. Add the shallots and fry on low heat until it turns translucent. Add the Kale, Garbanzo, Ras el Hanout, Pomegranate Powder (or molasses) and the cayenne. (cover and cook on low heat until the kale is completely wilted. Add salt and adjust for seasoning.", "Brush a 8 inch baking dish liberally with olive oil. Layer half the Basmati evenly. Over the rice, add the Cooked Kale mixture and spread evenly. Using a microplane, grate the nutmeg evenly over the green mixture. Add the remaining Basmati rice and smooth down over the kale/garbanzo mix. Sprinkle the toasted almonds and drizzle with extra oil. You may have some Kale Garbanzo filling left over..", "Cover the baking dish with a sheet of aluminum foil. Bake for 25-30 minutes till the dish emits a fragrant aroma. The steam trapped inside helps the cooking process. since the kale isn't as 'liquidy' as spinach.", "Remove the dish from the oven, uncover and allow to cool slightly. Liberally garnish with the fresh pomegranate arils prior to serving. Pair this with a simple Yogurt side such as Raita or Tzatziki"]

847

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Canned chickpeas, rinsed and drained, 3 cups Cooked Basmati rice, 1/2 bunch Tuscan /Dinosaur Kale leaves washed, dried, deveined and cut into a chiffonade, 3 largish Shallots, finely sliced, and more.

Yes, Kale Biryani With Garbanzo & Pomegranate (Crowd Sourced) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Biryani With Garbanzo & Pomegranate (Crowd Sourced)

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