Wednesday, 15 February 2012

Black Chickpeas Rice

Basmati Rice 1 Cup
Black Chana/ Chickpeas 1 Cup
Onion 1
Garlic 2 Cloves
Green Chiles 3
Salt to Taste
Caraway Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Cloves 2
Cardamom 1
Bay Leaf 1
Mace a Small Piece
Star Anise 1
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 Tbsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Peel and grate the garlic.
Soak basmati rice in a cup of water for few minutes.
Soak black chickpeas in water overnight and pressure cook in 2 cups of fresh water for 3 whistles.
Cool to room temperature, strain the cooked black chickpeas and reserve the water.
lightly crush the cooked black chickpeas using a pestle and keep aside.
Heat oil in a pan on medium heat, add all talimpu ingredients.
When cumin seeds change color, add sliced green chiles and garlic.
Fry briefly, stir in sliced onion.
Fry till onion is translucent, add basmati rice.
Fry for a minute or two, stir in crushed black chickpeas, water from basmati rice, a cup of reserved water from black chickpeas and salt.
Cook covered till all the water has been absorbed.
Uncover, fluff the rice and serve black chickpeas rice with spicy raita of your choice.