Sweet & Savory Chickpea Biryani
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
1 pint Marinara sauce, canned
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans, drained and rinsed
1 lb. 8 oz. Cauliflower florets (ready-to-use)
4 lbs. Sweet potatoes, cubed, cooked
1 ½ cups Cranberries, dried
½ – #10 can (1 ½ quarts + ¼ cup) Pumpkin puree, canned
½ cup + 1 tsp. Ginger, ground
2 Tbsp. Turmeric, dried
¼ cup Garam masala (spice blend) or Coriander powder
1 gallon Vegetable stock
2/3 cup Lemon juice
Rice Preparation
6 lbs. 4 oz. Brown rice, dried
½ gallon Water
Optional Ingredients
1 pint Cilantro, fresh
2 Tbsp. Sweet paprika
Servings: 100
Ingredients
1 pint Marinara sauce, canned
3 gallons + 1 pint (5 -#10 cans) Garbanzo beans, drained and rinsed
3 lbs. Cauliflower florets (ready-to-use)
8 lbs. Sweet potatoes, cubed, cooked
1 ½ pints (3 cups) Cranberries, dried
1-#10 can (3 quarts + ½ cup) Pumpkin puree, canned
1 cup + 2 tsp. Ginger, ground
¼ cup Turmeric, dried
½ cup Garam masala (spice blend) or Coriander powder
2 gallons Vegetable stock
1 1/3 cups Lemon juice
Rice Preparation
12 lbs. 8 oz. Brown rice, dried
1 gallon Water
Optional Ingredients
1 quart Cilantro, fresh
¼ cup Sweet paprika
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare rice by steaming covered for approximately 15 minutes. Alternative cooking methods: a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes. OR b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
2. Heat oven to 350°F.
3. Steam the cauliflower for approximately 5 minutes.
4. Mash the chickpeas with a potato masher, food chopper or VCM.
5. Combine marinara sauce, pumpkin puree, ginger, tumeric and stock in a bowl.
6. Add the garbanzo beans, cauliflower,sweet potatoes, cooked rice and cranberries to the above mixture and distribute evenly into steamtable pans. Stir to combine, cover with a lid and bake for 20-30 minutes. Until liquid is mostly absorbed.
7. Add garam masala and lemon juice and stir. Also cilantro and paprika can be added now if desired.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 2 cups to provide 2 meat alternates, 2 ounce equivalent grains, ⅛ cup other vegetable and ¼ cup red
orange vegetable serving.
OR
Portion 1 cup to provide 1 meat alternate, 1 ounce equivalent grains and ⅛ cup vegetable serving.
Nutrition information per 2 cups serving
Calories: 441 Total Fat: 5g Saturated Fat: 1g Monounsaturated Fat: 1g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 86g Fiber: 14g Total Sugar: 12g Protein: 16g Sodium: 766mg Vitamin A:
576μg Vitamin C: 19mg Calcium: 101mg Iron: 4mg Folate: 110μg
Nutrition information per 1 cups serving
Calories: 221 Total Fat: 2.5g Saturated Fat: 0.5g Monounsaturated Fat: 0.5g Polyunsaturated Fat: 1g Trans Fat:0g Cholesterol: 0mg Carbohydrate: 43g Fiber: 7g Total Sugar: 6g Protein: 8g Sodium: 383mg Vitamin A: 288μg Vitamin C: 10mg Calcium: 51mg Iron: 2mg Folate: 55μg
