Ingredients (ServesÂ 3)
You could use canned chickpeas and cut down the cooking time toÂ halfÂ but I recommend starting with dried chickpeas and cooking them in water because the resultant delicious stock will flavor the rice immensely.
For the Chickpeas (Skip this step if using canned chickpeas)
- 1 cup dried raw chickpeas
- 2 + 1/4 cups water
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/2 tsp oil
For theÂ Pulao(Pilaf)
- 3/4 cupÂ basmatiÂ rice
- 1.5 tbsp plain whole milk yogurt (skip for vegan)
- 1/4 tspÂ garamÂ masala
- 1/2 tspÂ kashmiriÂ red chili powder (or paprika, this gives the color not the heat)
- 4 tbsp mustard oil (or use canola/vegetable/olive oil)
- 1/2 ” cinnamon stick (indian cinnamon is very sharp so I useÂ less, adjust if using sweet cinammon)
- 1 small twig of mace
- 1 indian bay leaf (or regular bay leaf)
- 2-3 cloves
- 1 black cardamom, cracked open
- 1/2 cup heaped chopped onions
- 2 garlic cloves, finely chopped
- 1/2 cup fresh tomatoes, finely chopped
- 1/2 tsp red chili powder(adjust to taste)
- 1-2 medium potatoes, cut in quarters
- 1 tsp grated fresh ginger
- 1 small red bell pepper, cubed
- salt toÂ taste
- 1 tspÂ kasuriÂ methiÂ (driedÂ fenugreekÂ leaves, crushed)
- 1-2 tbspÂ gheeÂ to finish(optional, skip for vegan)
- Chopped cilantro to garnish
- Optional – golden raisins, silvered almonds, cashews.
Soak the chickpeas in enough water overnight or atleasrt 8-10 hours.Drain & discard the water and add the chickpeas to the pressure cooker along with baking soda, salt, water and oil. Pressure cook for 2-3 whistles on medium heat or till chickpeas are fork tender. The cooking time and number of whistles will depend on quality and size of the chickpeas and alson on pressure cooker. I use small variety chickpeas which pressure cook in about 20 minutes. If you do not have a pressure cooker, use a heavy bottomed pot with lid or your dutch over to cook the chickpeas for roughly 45-50 minutes or till fork tender. Once the chickpeas are cooked,drain and reserve the liquid (stock). Set aside.
Skip the above steps if using canned chickpeas. Open up the can and run the chickpeas under a stream of water, drain and set aside.
Wash theÂ basmatiÂ rice under 2-3 times under a running stream of water till the water runs clear. Soak in 1.5 cups of water for 15Â minutes. (You can do this while the chickpeas are cooking). Also, mix the yogurt withÂ garamÂ masalaÂ andÂ kashmiriÂ red chill powder. Set aside. If making for vegans, skip the yogurt and add these spices when you add the tomatoes.
In a wide bottomed heavy pot with lid (I use my 3 qt dutch oven), heat up the mustard oil on medium till you see little ripples on the surface and the raw smell goes away. Add cinnamon,mace bay leaf and cloves and cardamom. Wait till they crackle and you smell a nice aroma. 10-15 seconds. Add the onions and garlic next. Cook till they are light brown. About 5-6 minutes. Add the tomatoes next along with red chili and turmeric powder. Cook for 2-3 minutes just till the tomatoes begin to soften. Reduce heat to low and add the yogurt mixed with spices. Do not stir immediately else yogurt will curdle. Wait for 30 seconds and gently on low heat(very important) incorporate the yogurt in theÂ masala. Cook for another 1-2 minutes on low heat till theÂ masalaÂ starts getting shiny and turning deepÂ reddish-Â brown in color. Add the potatoes & ginger next and cook along with theÂ masalaÂ for another 1-2 minutes.
Next, drain & discard all the water from the soaking rice and add soaked rice and chickpeas to the pot. Do not stir. Measure and add the required quantity of stock (reserved from boiling chickpeas) to the pot. The quantity of stock added should be added as required by your variety of rice(My rice variety cooks in 2:1 ratio of rice to water, I add 2 tbsp extra stock ). (In case you are using canned chickpeas, add chicken/vegetable stock or plain water).
Once you have added the water, check and adjust the salt of the liquid (normally it should be little extra salty at the beginning since the rice will soak up the stock). Also add crushedÂ kasuriÂ methiÂ to. Gently stir now (else the soaked rice will break) and let the rice soak in stock for another 15 minutes.
Once the rice has soaked, cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat to low and let cook covered for another 8 minutes. After 8 minutes, open the lid and add the bell peppers to the pot and very lightly mix them in with the help of a fork. Cover and let cook on low for another 2 minutes. After this, put off the stove and let sit for atleast 15 minutes.
Open the lid and add theÂ gheeÂ (if using) along with cilantro, nuts (if using), raisins(is using) on top and gently fluff the rice with fork.
Serve warm withÂ raita(recipe below), salad and pickle.
PomegranateÂ Raita (Spiced Yogurt)
Ingredients (Serves 3)
- 1 cup whole milk plain yogurt,cold
- 1 tsp granulated sugar (or to taste)
- 1/4 tsp heaped roasted cumin powder
- a light pinch of dried mint leaves, crush to dust between hands (optional)
- 1/2 tspÂ chaat masalaÂ (a tangy spice mix available in indian/pakistaniÂ stores or online)
- 1/2 tsp black salt (this salt is tangy, substitute with regular)
- 1/4 tsp red chilli powder (or cayanne, adjust to taste)
- 1/2 cup fresh pomegranate seeds (or more/less you like)
- salt to taste
- Few fresh cilantro leaves, finely chopped
Beat the yogurt with everything except the pomegranate seeds & salt to smooth. I like theÂ raitaÂ thick but if you can thin it with little water if you like. Refrigerate the yogurt for 20 minutes.Just before serving mix in the pomegranate seeds and salt. Sprinkle cilantro. Serve.