Name: Curried Chickpea Rice Pulao
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 2 servings
Cuisine: indian
Ingredients: 5 teaspoons coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 0.5 tsp black peppercorns (use 1/3 tsp for less heat); 1 null bay leaf; 1 null star anise; 1 null black cardamom; 2 null green cardamoms whole or seeds; 4 null cloves; 0.5 tsp cinnamon; 0.25 tsp nutmeg; 0.75 cup white basmati rice; 1 tsp oil; 0.25 tsp cumin seeds; 1 cup chopped red onion; 1.5 tbsp garlic paste; 2 tsp ginger paste; 0.5 tsp turmeric; 0.25 tsp cayenne; 1.5 tbsp pulao/biryani masala home made (above or store bought); 1 cup chopped tomato (1 large tomato); 1 cup small chopped assorted vegetables (like chopped carrots, green beans, cauliflower etc.); 15 oz can chickpeas (or 1.5 cups cooked or use other beans of choice); 0.75 tsp salt; 1.5 cups water; null null cilantro; null null mint; null null lemon juice

Instructions

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1

In a small skillet, dry roast all the coriander seeds (5 teaspoons), fennel seeds (1 teaspoon), cumin seeds (1 teaspoon), black peppercorns (0.5 tsp), leaf (1 bay), anise (1 star), cardamom (1 black), cardamoms whole or seeds (2 green), and cloves (4) over medium-low heat until fragrant (1 to 3 minutes). Do not brown. Cool, then transfer to a spice grinder and grind with the cinnamon (0.5 tsp) and nutmeg (0.25 tsp). Keep aside or store in an airtight container. This makes about 3 tablespoons, half of which will be used for the pulao.
2

Soak the white basmati rice (0.75 cup) in water for about 15 minutes.
3

Heat oil (1 tsp) in a pressure cooker over medium heat (or Instant Pot on saute mode). Add cumin seeds (0.25 tsp) and cook for 1 minute or until fragrant.
4

Add chopped red onion (1 cup), a generous pinch of salt, and a generous pinch of sugar. Cook until golden (5 to 7 minutes). Stir in garlic paste (1.5 tbsp), ginger paste (2 tsp), turmeric (0.5 tsp), 0.5 tsp cayenne (0.25 to), and pulao/biryani masala home made (1.5 tbsp). Cook for a few seconds until very fragrant.
5

Add chopped tomato (1 cup) and water (1 tbsp) (from the pulao water, not extra), then cook until the tomatoes are saucy, mashing larger pieces (about 5 minutes).
6

Add the small chopped assorted vegetables (1 cup), can chickpeas (15 oz), and 1 tsp salt (0.75 to). Mix well and cook for 1 minute.
7

Drain the rice and add to the pressure cooker. Add water (1.5 cups) and mix well. Close the lid and cook for 1 to 3 minutes on Manual in an Instant Pot (or for 1 whistle in a traditional pressure cooker), depending on the rice type/brand.
8

Let the pressure release naturally. Add a dash of [lemon juice] and fluff. Taste and adjust [salt] if needed. Garnish with fresh [cilantro] and chopped [mint]. Serve with dairy-free yogurt, raita, pickle, or mango/mango salsa.