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Raisin and Chickpea Rice - Kishmish aur Chana Pulao

Raisin and Chickpea Rice - Kishmish aur Chana Pulao

bar Raisin and Chickpea Rice - Kishmish aur Chana Pulao

Picture by Manju Malhi

Serves 4

2 tbsp raisins
3 tbsp butter
2 bay leaves
2-3 pieces cassia bark
1/2 tsp black cumin seeds or cumin seeds
1 onion, sliced
1 tsp peeled and grated root ginger
2-3 garlic cloves, crushed or finely chopped
1/2 tsp salt (optional)
1/2 tsp cumin seeds
250g Basmati rice, rinsed thoroughly
1 x 400g can chickpeas, drained and rinsed
2 tbsp raisins


Place the raisins in a bowl and add 4 tablespoons of hot water.
Heat the butter in a deep saucepan with a lid. Put in the bay leaves and the cassia bark. Stir for a moment so that they release their fragrance. Then add the cumin seeds and mix. Tip in the onion and fry for about 4 minutes or until the slices turn light brown in colour. Remove some of the onions for garnish. Add the ginger and garlic and fry for a minute. Mix in the salt, if using. Add the rice and stir well. Fold in the chickpeas. Discard the water from the raisins and add them to the rice mixture. Pour 400ml of just boiled water to the pan. Cover and simmer for 10 minutes, or until the rice has cooked. Garnish with the fried onions and serve hot with a curry.


(c) 2012

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