YASMINS RECIPES

Daal

Chanay Ka Pilau

A spicy basmati rice pilau with chickpeas and whole aromatic spices.

Gluten FreeVegetarian
Prep10 mins
Cook25 mins
Serves4-6 people
DifficultyEasy

From Yasmin’s Kitchen

An easy spiced rice dish that can be served with curry, yoghurt and salad, or eaten on its own.

The useful ratio to remember is one part rice to two parts water. Reduce the cayenne if you prefer a milder pilau.

What you’ll need

Ingredients

  • 1 large onion, sliced
  • 2 cups basmati rice
  • 4 cups water
  • 2 tsp salt, or to taste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 3/4 tsp cayenne pepper
  • 2 tbsp oil
  • 2 black cardamom pods
  • 2-3 cloves
  • 2-3 black peppercorns
  • 1 inch cinnamon stick
  • 400g tinned chickpeas, drained and rinsed

Step by step

Method

  1. Wash and soak the rice for 15-20 minutes.
  2. Heat the oil and fry the onion until dark brown, then leave to cool slightly.
  3. Add all the ingredients except the rice and water to the onions and mix.
  4. Add the water and bring to a boil.
  5. Remove the onions from the surface at this stage if preferred.
  6. Drain the rice, add it to the boiling liquid and cook over medium-high heat until most of the water has evaporated and the rice is nearly cooked.
  7. Cover tightly, reduce the heat to low-medium and cook for about 15 minutes without allowing steam to escape.
  8. Serve with curry, salad, raita or plain yoghurt.

Helpful notes

Tips