Padmaja Medidi (TDYC210007) “Authentic Indian Cuisine”

2-4 Tbsp olive oil
1 bay leaf
1 star anise
4 cloves
1 inch of a cinnamon stick
1 tsp cumin
2 green cardamom
1 red onion, chopped
1 tsp ginger garlic paste (equal parts ginger and garlic blended together with a little water)
1 vine ripe tomato, pureed
¼ tsp turmeric
1 tsp Madras curry powder
½ tsp cumin powder
½ tsp Garam masala
1 can chickpeas (15.5 oz)
1 cup basmati rice, rinsed and drained
2 cups water
Salt to taste

Step 1
Heat oil in a pan on medium high. Add bay leaf, star anise, cloves, cinnamon, and cumin. Give a quick stir.
Step 2
Add onions. Cook for a minute with the lid closed.
Step 3
Add ginger garlic paste. Sauté for about a minute.
Step 4
Add pureed tomato. Add turmeric, Madras curry powder, cumin powder, and Garam masala. Mix well and cook for a minute.
Step 5
Add chickpeas. Sauté for a minute.
Step 6
Add basmati rice. Gently mix together.
Step 7
Add 2 cups water and salt to taste. Mix together.
Step 8
Place the mixture in a rice cooker and cook.
Step 9
In 15 minutes, stir the pot again. Allow to cook.

Recipe tags: Chickpeas, Rice