This dish takes the soul of biryani and turns it into a bold, weeknight-friendly skillet meal. Crispy basmati rice forms a golden crust on the bottom while chickpeas, aromatics, and Biryani spice build deep, layered flavor throughout. Comforting, aromatic, and satisfying without being heavy.
Category Main Dish | Vegetarian | One-Pan
Servings 4
Prep Time 15 minutes
Cook Time 25 Minutes
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chickpeas and cook for 5–7 minutes, stirring occasionally, until golden and lightly crisp. Remove from the pan and set aside.
In the same skillet, add the remaining olive oil. Add sliced onion and cook until soft and lightly caramelized. Stir in garlic, Biryani spice, turmeric, salt, and pepper. Cook for 30 seconds until fragrant.
Add the cooked rice to the skillet and spread it out evenly. Press it down firmly with a spatula to form a compact layer. Cook undisturbed for 10–12 minutes until the bottom becomes deeply golden and crisp.
Scatter the chickpeas and peas over the rice. Cover the skillet and cook for 5 minutes to heat everything through. Remove from heat and squeeze lemon juice over the top.
Spoon into bowls, making sure to scrape up the crispy rice from the bottom. Finish with yogurt, fresh herbs, and a drizzle of chili oil or ghee if desired.
Serve on its own, or pair with a simple cucumber salad, pickled onions, or flatbread. Leftovers crisp beautifully when reheated in a pan.
