Use the drop down below to calculate the nutrition facts for this recipe based on
how big or small of a portion you plan to eat.
What if I eat:
Make this for: Dinner
Category: Rice, Beans & Potatoes
This Recipe Makes: 8 Serving(s)
What you'll need
20 medblack peppercorns, whole
10 medcloves, whole
2 medblack cardamom, cracked
1 medstick cinnamon (dalchini), broken into 1-inch pieces
1 1/2 tsp.cumin seeds
1 tbsp.canola oil
1/2 cupminced onion
2 tbsp.minced garlic
2 tbsp.minced ginger
1 canchickpeas, drained and rinsed
1 cupbrown basmati rice
2 cupcold water
Step 1 Wash and soak rice for 20 minutes.
Step 2 In a medium saucepan over Medium heat, add peppercorns, cloves, cardamom,
cinnamon and cumin seeds and toast until fragrant; about 1 minute.
Step 3 Add oil and allow to heat.
Step 4 Add onions and cook until onions are golden brown; about 5 minutes.
Step 5 Add garlic, ginger and 1 tbsp water. Cook for 3 minutes.
Step 6 Add chickpeas and rice and water and stir. The water should be level with
rice and chickpea mixture.
Step 7 Bring to a boil over High heat. After 2 minutes, lower heat to Low
Step 8 Add salt, stir, cover and simmer for 40 minutes or until water is absorbed.
Step 9 Remove from heat, fluff with fork then cover and let sit for 5 minutes
Step 10 TIPS: 1) Toast whole spices first when using them in dishes as the heat will bring out their
flavour. By using spices and herbs, you will not need as much salt in your dishes.
The salt has been reduced from the original recipe and the spices, garlic and ginger
increased to maintain the flavour of the dish.
Step 11 TIP 2) Add whole grains to your diet by switching to brown basmati rice instead of white.
The cooking time for brown rice will be more than white but you will not notice
a difference in flavour and it will add more fibre to your diet.
Step 12 TIP 3) This rice dish will also freeze well. Place the rice in small containers and freeze. To serve, just thaw in the fridge and warm up.