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One-Pot Indian-Spiced Chickpea and Sweet Potato Biryani

Name: One-Pot Indian-Spiced Chickpea and Sweet Potato Biryani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 large sweet potato (about 350g), peeled and diced into 1/2-inch cubes; 1 cup basmati rice, rinsed until water runs clear; 1 can (15 oz) chickpeas, drained and rinsed; 1 1/2 cups vegetable broth; 1/2 cup canned diced tomatoes with juices; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon chili powder (adjust to taste); 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 2 tablespoons chopped fresh cilantro, plus more for garnish; Salt and black pepper, to taste; Juice of half a lemon; toasted sliced almonds or cashews for garnish

By PanPotPlates Editorial TeamPublished Apr 23, 2026 | Updated May 12, 2026

Indian-Inspired 40 mins onepotglutenfreedairyfreeeasyflavorfulbudget-friendlymealprepcomfortfood

One-Pot Indian-Spiced Chickpea and Sweet Potato Biryani is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Indian-Inspired

Ingredients

Servings 4

1 tablespoon coconut oil or vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 large sweet potato (about 350g), peeled and diced into 1/2-inch cubes
1 cup basmati rice, rinsed until water runs clear
1 can (15 oz) chickpeas, drained and rinsed
1 1/2 cups vegetable broth
1/2 cup canned diced tomatoes with juices
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro, plus more for garnish
Salt and black pepper, to taste
Juice of half a lemon
toasted sliced almonds or cashews for garnish

Ingredients for One-Pot Indian-Spiced Chickpea and Sweet Potato Biryani

Instructions

Heat the coconut oil in a large heavy-bottomed pot or deep skillet over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 5-6 minutes.
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Add the diced sweet potato to the pot and stir well to coat with the onion mixture.
Sprinkle in the turmeric, garam masala, cumin, coriander, chili powder, cinnamon, and cardamom. Stir continuously for about 1 minute to toast the spices and release their aroma.
Add the rinsed basmati rice and chickpeas, stirring gently to combine all ingredients evenly.
Pour in the vegetable broth and diced tomatoes with their juices. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer gently for 18-20 minutes, or until the rice is tender and the sweet potatoes are cooked through. Avoid lifting the lid frequently to retain steam.
Remove the pot from heat and let it rest, covered, for 5-7 minutes to allow the biryani to steam and flavors to meld beautifully.
Stir in the fresh cilantro and lemon juice gently to fluff the rice and add brightness.
Serve warm, garnished with additional chopped cilantro and toasted nuts if desired.