Ingredients
- I can boiled chickpeas
- 160 grams long grain basmati rice (soaked for 30 minutes).
- A few Jalapenos (pickled)
- 2 tbsp garlic granules
- 3 cardamoms
- 3 cloves
- 2 tsp cumin seeds
- ½ tsp red chili powder
- ½ tsp garam masala powder
- ½ tsp turmeric powder
- 3 tomatoes (large) or 1/2 tomatoe can
- Salt
Method
1. Fry cardamom, cumin seeds and cloves for 1 min on high heat
2. Add in Jalapenos and garlic granules and fry for another minute
3. Add in the spices and fry for 30 seconds
4. Add in the chickpeas and fry for 2 min
5. Add the tomatoes and fry until they soften
6. Add in the rice and fry for 30 s before adding water to cover everything
7. Cook on very high flame until the water evaporates then cover and cook on low flame for 15 min
8. Serve!
2. Add in Jalapenos and garlic granules and fry for another minute
3. Add in the spices and fry for 30 seconds
4. Add in the chickpeas and fry for 2 min
5. Add the tomatoes and fry until they soften
6. Add in the rice and fry for 30 s before adding water to cover everything
7. Cook on very high flame until the water evaporates then cover and cook on low flame for 15 min
8. Serve!
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