Pakistani, Indian•comfort

Chana Pulao / Pilau - Pakistani Chickpeas and Rice

Fatima Cooks recipe - Pakistani, Indian

Ingredients

Quantities are shown as originally provided.

4 tbsp oil or ghee
1 medium onion (sliced)
1 tbsp cumin seeds
3 tsp salt (or to taste)
6 whole cloves
2 whole black cardamoms
1 medium stick cinnamon
2-3 whole green chilies (optional)
3 cups cooked chickpeas (drained weight)
2 cups basmati rice ((washed and soaked in water for at least 30 minutes))
3 cups/750ml water ((IMPORTANT: please read notes if you are changing the serving size))

1
In a deep pot, heat the oil and add the sliced onions. Fry till the onions become golden - about 10 minutes..
2
Add all the spices, salt and green chillies if using. Fry these for a few more minutes, until the onions become a dark gold.
3
Add the rice, chickpeas and water, and bring to a boil. If you have adjusted the serving size, please refer to the notes for how much water you'll need to add.
4
Cook the rice and chickpeas on high heat, gently stirring once or twice (but not breaking any rice!) until most of the water has dried out - about 8 minutes.
5
Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tea towel, so it absorbs more steam, leading to fluffier and rice.
6
Gently fluff up the rice using a slotted spoon or a fork immediately after steaming, even if you do not intend to serve it immediately