Kale Biryani with Garbanzo Pomegranate Crowd sourced
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
Instructions
Kale Biryani with Garbanzo & Pomegranate (Crowd sourced) serves 6 original recipe by Food52.
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