chickpea biryani - ugh, so yummy! i made it with half the rice and chickpeas but didn't half the rice cooking time, so it turned out slightly mushy - but the flavors are wonderful (didn't have any saffron or cardamom which i'm sure add a lot), especially with the greek yogurt to help cut the spice!
Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts. \n