2 cups basmati rice, soaked for 30 minutes 400g cooked chickpeas or 1 tin chickpeas, drained and rinsed 1 large onion, sliced 1 tomato puréed 1 tbsp cumin seeds 1 tbsp salt, or to taste 3 whole black cardamoms 1 medium stick cinnamon 6 peppercorns 3 bay leafs 2-3 tbsp oil 3 cups of water 1 tbsp toasted flaked almonds (optional)
1. In a large pan, heat the oil on medium heat, add the sliced onions and cumin seeds. Fry till the onions become golden, this should take about 10 minutes.
2. Add the bay leaf, cardamom, pepper corns, cinnamon stick and continue to cook for 1￼ minute on medium heat. Add the puréed tomato and cook for 1 minute.
3. Add 3 cups of water, salt to taste and the chickpeas. Cook the rice and chickpeas on high heat, stirring carefully once or twice.
4. once evaporated, add flaked toasted almonds and secure a tight fitting lid onto the pan, turn the heat down to the lowest setting, and steam for 10-15 minutes.
Serve with Raita, mango chutney or any curry of your choice.
Cooks note; You can wrap the lid in a clean cloth so it absorbs more steam, leading to slightly fluffier and less mushier rice.
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