CHICKPEA AND TOMATO RICE
7:28 AM Posted In RICE RECIPES Edit This 0 Comments »
INGREDIENTS
Vegetableoil 1 tbsp
Corn oil1 tsp
Onions 2 , sliced
Black cardamoms 2
Cinamon stick 1
Whole cloves 2
Black pepper corn 4
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Salt 1 1/2 tsp
Tomatoes sliced 2
Boiled chickpeas 14 0z
Basmati rice 13 oz
Chopped fresh corriander 2 tbsp
METHOD
Wash the rice and soak for 20-30 mins. Drain.
Heat vegetable oil 1 tbsp and corn oil 1 tsp in a saucepan until hot.Add the onions, black cardamoms, cinamons,cloves and pepper corn and stir fry over high heat for about 2 mins, then add the ginger, garlic paste, salt and sliced tomatoes.
Stir in the drained chickpeas and rice and lower the heat to medium, adding 1 tbsp of fesh corriander
Pour in about 5 cups of water, cover tightly and cook for about 10-15 mins or until all the water has been fully absorbed.
Remove from the heat and leave to stand for about 3 mins.Garnish with the remaining corriander.
Serve hot with raita.
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