MMMMM-------------------------CHICKPEAS------------------------------
1 c Dried raw chickpeas
2 1/4 c Water
1/2 ts Salt
1/8 ts Baking soda
1/2 ts Oil
MMMMM-----------------------PULAO, (PILAF----------------------------
3/4 c Basmati rice
1 1/2 tb Plain whole milk yogurt;
- skip for vegan
1/4 ts Garam masala
1/2 ts Kashmiri red chili powder or
- paprika; this gives the
- color not the heat
4 tb Mustard oil or vegetable oil
1 Cinnamon stick (1/2"); or
- to taste
1 sm Mace twig
1 Indian bay leaf or regular
- bay leaf
2 Cloves; up to 3
1 Black cardamom; cracked open
1/2 c Onions; chopped, heaping
2 cl Garlic; finely chopped
1/2 c Fresh tomatoes;
- finely chopped
1/2 ts Red chili powder;
- adjust to taste
1 md Potato; up to 2;
-cut in quarters
1 ts Fresh ginger; grated
1 sm Red bell pepper; diced
Salt; to taste
1 ts Kasuri methi (dried
- fenugreek leaves); crushed
1 tb Ghee; up to 2 tb, to finish
- (optional)
Cilantro; chopped,
- to garnish
MMMMM--------------------------OPTIONAL-------------------------------
Golden raisins
Silvered almonds
Cashews
You could use canned chickpeas and cut down the cooking time to half
but I recommend starting with dried chickpeas and cooking them in
water because the resultant delicious stock will flavor the rice
immensely.
Soak the chickpeas in enough water overnight or atleast 8 to 10 hours.
Drain & discard the water and add the chickpeas to the pressure cooker
along with baking soda, salt, water, and oil. Pressure cook for 2 to 3
whistles on medium heat or until chickpeas are fork tender.
The cooking time and number of whistles will depend on quality and
size of the chickpeas and also on pressure cooker. I use small
variety chickpeas which pressure cook in about 20 minutes. If you do
not have a pressure cooker, use a heavy bottomed pot with lid or your
Dutch oven to cook the chickpeas for roughly 45 to 50 minutes or
until fork tender. Once the chickpeas are cooked, drain and reserve
the liquid (stock). Set aside.
Skip the above steps if using canned chickpeas. Open up the can and
run the chickpeas under a stream of water, drain and set aside.
Wash the basmati rice under 2 to 3 times under a running stream of
water until the water runs clear. Soak in 1-1/2 cups of water for 15
minutes. (You can do this while the chickpeas are cooking). Also, mix
the yogurt with garam masala and kashmiri red chill powder. Set aside.
In a wide bottomed heavy pot with lid (I use my 3 qt dutch oven),
heat up the mustard oil on medium until you see little ripples on the
surface and the raw smell goes away. Add cinnamon, mace, bay leaf,
cloves, and cardamom. Wait until they crackle and you smell a nice
aroma, 10 to 15 seconds. Add the onions and garlic next. Cook until
they are light brown, about 5 to 6 minutes. Add the tomatoes next
along with red chili and turmeric powder. Cook for 2 to 3 minutes
just until the tomatoes begin to soften. Reduce heat to low and add
the yogurt mixed with spices. Do not stir immediately else yogurt
will curdle. Wait for 30 seconds and gently on low heat (very
important) incorporate the yogurt in the masala. Cook for another 1
to 2 minutes on low heat until the masala starts getting shiny and
turning deep reddish-brown in color. Add the potatoes & ginger next
and cook along with the masala for another 1 to 2 minutes.
