Chana Pulao (Chickpea and Rice Pilaf) with Fried Onions
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Ingredients
- 480 g chickpeas, drained and rinsed
- 350 g basmati rice
- 2 onion, sliced
- 3 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 3 green cardamom pods
- 1 cinnamon stick
Nutrition (per serving)
- Calories
- 579 kcal
- Protein
- 16.1 g
- Carbohydrate
- 93.4 g
- of which sugars
- 5 g
- Fat
- 14.1 g
- of which saturates
- 1.4 g
- Fibre
- 10 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.
- 2
Heat the vegetable oil in a pan and fry the onions for 10 minutes, stirring often, until deep golden, then lift out half for a garnish.
- 3
Add the garlic cloves, fresh ginger, green cardamom pods and cinnamon stick to the pan and fry for 1 minute.
- 4
Stir in the chickpeas, then add the drained rice and 550ml water.
- 5
Bring to the boil, cover tightly and cook over low heat for 15 minutes, until the rice is tender and the water is absorbed.
- 6
Fork through gently, scatter with the reserved fried onions and serve.
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