Prep 10 m
Cook 45m


    1 can chickpeas

    2 cups basmati rice

    4 cups water

    2 black cardamoms

    3 green cardamoms

    1 bay leaf

    3-4 cloves

    1 small stick cinnamon

    1 onion, sliced

    2 tbsp ghee


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Ingredient Substitution Guide


1. Wash and soak rice for 15 minutes. Drain the chickpeas and rinse.

2. Heat ghee and fry whole spices. Add onion and fry until golden. Add chickpeas and rice and fry for a few minutes. Add salt and water. Bring to the boil.

3. Stir and cover with lid. Decrease the heat to a minimum and cook for around 20 minutes.

4. Fluff up the rice before turning off heat.

Image courtesy: Shutterstock

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