(Pulao with Black Chick Pea) :
Ingredients
2 cup Basmati rice
¼ cup oil
3/4 cup cooked black chickpeas
½ cup onion, sliced
2 green chilies
2-3 cloves
2-3 cinnamon, about 1″ each
2 teaspoons garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
3 ½ cups hot water
1 teaspoon sugar
2 teaspoon salt, according to taste
Steps
1. Wash rice. Strain all the water. Set aside.
2. Add oil in a saucepan on medium heat. Add onion and sautee until slightly golden.
3. Add everything from chilies to cumin powder. Fry for 2-3 minutes or until fragrant.
4. Add the chickpeas and stir-fry for 2-3 minutes.
5. Add the rice and mix well.
6. Add salt and boiled water. At the sight of bubbles, put a lid on the pan, lower the heat to low-medium and cook for 20-22 minutes or until rice is cooked. Check and stir time to time to prevent rice from burning.
7. Garnish with cilantro and serve.
Notes
To cook the chickpeas, place the soaked chickpeas in a saucepan and cover with cold water. Add little salt and bring to boil. Simmer on low heat until chickpeas are soft.
Adjust water according to the rice you are using.
The sugar is to bring out the flavors but not to sweeten the rice.
Ingredients
2 cup Basmati rice
¼ cup oil
3/4 cup cooked black chickpeas
½ cup onion, sliced
2 green chilies
2-3 cloves
2-3 cinnamon, about 1″ each
2 teaspoons garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
3 ½ cups hot water
1 teaspoon sugar
2 teaspoon salt, according to taste
Steps
1. Wash rice. Strain all the water. Set aside.
2. Add oil in a saucepan on medium heat. Add onion and sautee until slightly golden.
3. Add everything from chilies to cumin powder. Fry for 2-3 minutes or until fragrant.
4. Add the chickpeas and stir-fry for 2-3 minutes.
5. Add the rice and mix well.
6. Add salt and boiled water. At the sight of bubbles, put a lid on the pan, lower the heat to low-medium and cook for 20-22 minutes or until rice is cooked. Check and stir time to time to prevent rice from burning.
7. Garnish with cilantro and serve.
Notes
To cook the chickpeas, place the soaked chickpeas in a saucepan and cover with cold water. Add little salt and bring to boil. Simmer on low heat until chickpeas are soft.
Adjust water according to the rice you are using.
The sugar is to bring out the flavors but not to sweeten the rice.
