Spiced Basmati Rice with Chickpeas

This is another dish my dad taught me to make. It’s so delicious and impressive that it’s hard to believe that it’s actually easy to make. It is quite time consuming [roughly an hour] but it is totally worth it. The dish can also be eaten as a main meal or along side any other Indian dish. Although it works out to be quite a ‘pan-full’ for just one person, the rice can be stored in the fridge and eaten the next day – for lunch or dinner.

Ingredients:

 

  • 7.5 fl oz/212.5ml Basmati Rice
  • 1/2 pint of Chicken Stock
  • A tin of Chickpeas
  • 2 pint of Water
  • 3 cloves of Garlic – finely chopped
  • 1 small Onion finely chopped
  • Teaspoon of Garam Masala
  • Teaspoon of Jeera
  • Teaspoon of Salt
  • 6 Cloves

 

Method:

 

  1. Wash the rice in several changes of water and then add 2 pints of water and leave it to soak for 30 mins then drain. 
  2. Over medium heat, in a large pan, fry the onions and garlic in some oil until they turn slightly brown 
  3. Add the garam masala, jeera, salt, cloves and stir 
  4. After a couple of minutes add the chickpeas and stir until all the chickpeas are coated with the spices 
  5. Add the drained rice and stir until all the rice is coated 
  6. Add the chicken stock and bring the pan to a boil [don’t stir] 
  7. As soon as it begins to boil, turn the heat down to its lowest setting and cover with a tight fitting lid 
  8. Let it cook for 25 minutes, turn off heat and fluff with a rock
  9. ENJOY!  


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