Prep Time – 5 minutes
Cooking Time – 30 minutes
–
Ingredients (Serves 2)
- Ingredients (Serves 2)
- 350ml rice
- 700ml water
- 300g chickpeas
Spices (powder or whole)
- 1 tsp Cloves
- 6 Cardamom pods
- 1 Bay leaf
- 7 Black peppercorns
- 1 tsp Cumin seeds
- 1 tsp Ginger powder
Method
STEP 1: Wash the rice in cold running water until the water runs clear.
STEP 2: Add oil, spices and onion to a pan and fry for 5 min-utes. Add the chickpeas, garlic and rice and stir once. Cover with water and stir once. Once the water starts to boil, set the heat to low and cover with a lid.
STEP 3: Cook for 20 minutes and run spatula through the rice once. Remove from heat but keep the lid on for another 5 minutes.
Photos By Mille Vardheim
