"Biryani" might sound like a super complicated or fancy dish, but it's actually just an Indian rice dish - made with tons of warm spices, a grain (usually rice, but it can also be done with quinoa or even barley), and vegetables.
The traditional version of biryani is very rice heavy (usually white basmati rice), heavier on oil, and lighter on the vegetables or meat, if added. And vegetable biryani typically doesn't have any protein added - it's just rice and veggies. It tastes delicious, but isn't the most nutritious or filling meal.
But I was determined to change that! With just a few tweaks I was able to take this classic dish from my childhood and turn it into a tasty, healthy, comfort food dinner!
So what did I change?- Used a mixture of quinoa and brown rice instead of white rice
- Used less oil
- Added chickpeas and Greek Yogurt for protein
- Added more veggies for a complete meal!
And let me tell you, it turned out to be SO good. The kids loved it too - they ate it up and asked for seconds!
Kitchen Tools and Spices I Used:We served this dish with a big dollop of plain, lowfat Greek yogurt on top which added a creamy and cool element to the meal. This recipe is vegan (just omit the yogurt) and gluten free - but it still tastes super decadent and satisfying. It's also really filling thanks to the combination of fiber, complex carbs and protein.
And at less than 300 calories per serving, you can go back for seconds and feel great about it!
This casserole is also one that keeps in the fridge for up to 4 days, so while this makes a good amount of food, you can just cook once and eat twice (or more) with this recipe. I hope you love it as much as we did!
Indian Rice and Curry Casserole (Chana and Saag Biryani)TAGS: entrees, gluten-free, indian recipes, kid friendly recipes, vegan, vegetarian
