1 cup basmati rice (or any long grained rice - leftover rice works great too)
1 to 1-1/2 cups cooked chickpeas (or use canned for quick version)
1 tsp fennel seeds (or cumin seeds)
1 bay leaf
2-3 whole cardamom pods
1/4 tsp turmeric powder
1 onion, chopped
1/4 cup frozen corn
1/4 cup frozen peas
about 1/2 cup toasted wholegrain bread cubes for garnish (optional)
salt to taste
few sprigs of cilantro to garnish
Soak the rice for about 20 minutes in some water.
This helps the grain to remain separate while cooking although it is completely optional.
Heat a skillet and add 1 tsp of oil. Add the fennel seeds. Once aromatic add the onions, cloves, cardamom, bay leaf ,
turmeric, salt and give it a quick toss.
Add the carrots and stir for another 40 seconds or so.
Add the rice (if presoaked drain it well).
Saute it well until aromatic and the rice becomes translucent.
Add 2 cups water (you might need +/- 1 cup water depending on the quality of rice).
Close the lid and cook for about 8-10 minutes until the rice is cooked and you see all the water is absorbed.
Add the chickpeas along with frozen vegetables.
Give it a gentle stir and garnish with cilantro.
If using cooked rice, add carrots along with frozen vegetables.
Let them cook until soft.
Add chickpeas and once mixed, add the cooked rice.
Give it a mix and cook for 3-5 minutes or until the rice is warmed thoroughly and all the vegetables have combined well
with the rice.