For 2
Ingredients
½ pint of basmati rice
200g tin chick-peas
2 tbsp ghee
4 cloves
2 inch ginger grated
2 bay leaves
Cinnamon stick
1 onion sliced
½ tsp salt or to taste
¾ pint water
Method
- Wash the rice in several changes of water until it runs clear. Drain, and ideally leave for 5-10 minutes to plump the rice
- Heat the ghee in a medium saucepan; add the onions, ginger, cloves, cardamom seeds, bay leaves and salt. Fry the onions until they look translucent but not brown.
- Add the rice stir until coated with the ghee mix and beginning to cook (2-3 minutes).
- Add the water. Once water boils add the chick-peas, and cover with a tight fitting lid. If the lid isn’t very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down to low and leave to cook for 10 minutes until the water is absorbed. Don’t remove the lid. Turn off the heat and leave the rice to continue to cook in the pan for about 5 minutes.
- Fluff the rice with a fork and serve.
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