Description
A fragrant and wholesome one-pot dish made with basmati rice, protein-rich chickpeas, caramelized onions, spices, and dried fruits, served with spiced yogurt and crispy papad for a comforting and satisfying meal.
Ingredients
Units
Scale
- 1 cup basmati rice
- 1 cup cooked chickpeas (or canned, drained)
- 1 medium onion, thinly sliced
- 1 small carrot, diced
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 star anise
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp raisins or dried cranberries
- 2 tbsp cashews
- 2 1/4 cups water or vegetable broth
Instructions
- Rinse basmati rice under cold water until clear. Soak for 20 minutes, then drain.
- Heat oil/ghee in a large pot. Add cumin seeds, cloves, cardamom, bay leaf, and star anise. Sauté for 30 seconds until aromatic.
- Add sliced onions and cook until golden and caramelized. Reserve a spoonful for garnish.
- Stir in diced carrots, chickpeas, and all dry spices. Cook for 2 minutes.
- Add rice, raisins, cashews, and water or broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
- Turn off heat and let it rest, covered, for 10 more minutes. Fluff gently with a fork.
- Serve hot with yogurt and crispy papad. Garnish with reserved caramelized onions.
Notes
- Soaking the rice helps it cook evenly and prevents it from becoming mushy.
- You can substitute other dried fruits like apricots for a different flavor.
- Use vegan yogurt to keep the dish fully plant-based.
- Adjust the spice level to your preference by reducing or increasing the chili powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
