3 cups basmati rice
1/2 cup olive oil
1 small onion, thinly sliced, about 1/2 cup
1 inch ginger root, cut in slivers
3 1-inch cinnamon sticks
1 teaspoon black peppercorns
1 teaspoon cumin seeds
3 black cardamom pods, crushed lightly to break the pod (if not available, use green cardamom pods)
29 ounces canned chickpeas, drained and rinsed (This is a large can, you can use a small can if you prefer fewer chickpeas.)
2 tablespoons olive oil
1 large onion, thinly sliced
1. Thoroughly wash the rice in running cold water, then leave to soak in a bowl with enough water to cover for at least 1 hour. Drain.
2. Heat 1/2 cup oil in a saucepan, add the small onion, and fry until golden brown. Add the ginger, all the spices, and salt to taste and stir for about 1 minute. Add 3 cups water and bring to a boil. Add the soaked rice and chickpeas. Cover the saucepan, reduce the heat, and simmer for about 15 minutes or until the rice is about 90 percent cooked.
3. Dampen a clean, thick dishcloth with water. Remove the lid from the saucepan. Cover with the cloth, then put the lid back on tightly and set the pan over very low heat. (You can place the saucepan in a heavy frying pan to further reduce the heat.) Cook like this for 20-25 minutes.
4. Meanwhile, heat 2 tablespoons oil in a large saucepan, add the large onion, and cook until dark golden brown and crisp. Remove onion with a slotted spoon and drain on paper towels.
5. Garnish the rice with the fried brown onions and serve.
This recipe is from Curry Cuisine, a fantastic cookbook with lots of great ideas. I make it in a Le Crueset Dutch oven that was a gift from Art’s awesome parents. It’s great with the temperature moderation. This is a fantastic vegetarian dish and pretty much a complete meal when paired with a salad. It also satisfies my love of chickpeas. If you're not a lover of chickpeas, feel free to use the smaller 15 ounce can.
Shown here with Butter Chicken Curry.