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Preparation Time : 10
Cook Time : 25
Total Time : 35
2 cups basmati rice;rinse, soak for 30 minutes , drain all water and dry the rice
1 tbsp oil
1 tbsp clarified butter/ ghee
2 cups boiled chickpeas
1½ tbsp salt or as per taste
3¾ cups water ( vegetable stock and strain water of boiled chickpeas highly preferred)
1 tsp cumin seeds
6 green cardamom
1" cinnamon stick
1 blade mace
1/10 of a nutmeg
1 whole red chilli
1 bay leaf
1 tsp chopped garlic
1 tsp chopped ginger
1 large onion, sliced
1 tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp lemon juice
1 tbsp chopped coriander leaves
Heat oil in a deep heavy bottomed pan; add cumin seeds, green cardamom ,cinnamon, cloves,mace, nutmeg, whole red chilli, bay leaf and fry till the oil become fragrant.
Add chopped garlic and ginger , saute it for 10-12 seconds.
Add onions , saute it for couple of minutes or till it become translucent.
Add boiled chickpeas,then garam masala powder, cumin powder,red chilli powder and fry it for a minute in high flame.
Add rice and saute gently for a minute on medium-low flame, so that the rice gets well coated with the oil.
Pour boiling vegetable stock ;add lemon juice, salt,ghee and give a quick mix, now put the flame in high till the stock reduce in half .
Then reduce the flame to low , cover the pan tightly and cook it for 9-10 minutes.
Once the rice grains are cooked ,let the rice stand for 5 minutes,then sprinkle some chopped coriander leaves.
Serve hot with salad or mint/ pudina chutney.
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