Not Your Basic Chana Pulao (Chick Pea Rice Pilaf)

Instructions

1. 1

   Heat oil in a crockpot and add sliced onions. Fry until caramelized into a slightly dark golden brown color.

2. 2

   Lower the flame. To this add cumin seeds, cinnamon stick, black pepper corn, bay leaf, black cardamom pod and dry red chili and fry for 30 seconds. Then add the chickpeas and fry for a minute.

3. 3

   Season with roasted cumin and coriander power and garam masala. Stir well and immediately add 2 and ¼ cup of water or chicken stock, season with salt and wait for it to come to a boil.

4. 4

   Meanwhile, wash and soak the rice.

5. 5

   Once the water comes to a boil, drain the rice and add it to the stock pot.

6. 6

   Once the rice has absorbed ½ of the liquid, it should take around 5 to 7 mins, turn down the flame and put the lid on. The rice will finish cooking for the next 8 to 10 mins.

7. 7

   After 10 minutes, remove the lid and use a rice spatula with a light hand to separate the rice.

8. 8

   Serve hot with your favorite curry or kebabs.

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