one green planet
one green planet

A springy one dish meal with fresh green garbanzos.

Green Chickpea Pulao: Indian-Style Rice [Vegan]

Cooking Time

25

Ingredients

  • 2 tablespoons olive or canola oil
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 2 to 3 sticks cinnamon
  • 3 green cardamom
  • 1 medium sized onion, sliced
  • 1 cup basmati rice, washed and drained
  • 1 cup shelled green chickpeas or green peas
  • 3/4 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 2 cups of water

Preparation

  1. Heat the oil on medium heat and add in the cumin seeds and wait until the seeds begin to sizzle, add in the cloves and stir well. Add in the onion and cook the onions until soft and beginning to turn a nice shade of toffee gold.
  2. Stir in the rice and cook for about 3 minutes, until the grains are well coated with the mixture.
  3. Add in the green chickpeas, turmeric and the salt and the water. Bring to a simmer and cover and cook for 15 minutes. Check to ensure that the water is mostly absorbed. The grains should be still moist.
  4. Let the rice rest for at least 15 minutes, before serving the rice.


About The Author

photourl

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.