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Black Chickpeas Rice

13 Feb

Black Chickpeas Rice.

Kala Chana / Black chickpeas is pressure cooked in water till done. The cooked chickpeas are lightly crushed and again cooked along with basmati rice and whole spices. Serve black chickpeas rice with any spicy raita of your choice.
Makes: around 2 Servings of Black Chickpeas Rice.


Basmati Rice 1 Cup
Black Chana/ Chickpeas 1 Cup
Onion 1
Garlic 2 Cloves
Green Chiles 3
Salt to Taste


Caraway Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Cloves 2
Cardamom 1
Bay Leaf 1
Mace a Small Piece
Star Anise 1
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Peel and grate the garlic.
Soak basmati rice in a cup of water for few minutes.

Soak black chickpeas in water overnight and pressure cook in 2 cups of fresh water for 3 whistles.
Cool to room temperature, strain the cooked black chickpeas and reserve the water.
lightly crush the cooked black chickpeas using a pestle and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients.
When cumin seeds change color, add sliced green chiles and garlic.
Fry briefly, stir in sliced onion.
Fry till onion is translucent, add basmati rice.
Fry for a minute or two, stir in crushed black chickpeas, water from basmati rice, a cup of reserved water from black chickpeas and salt.
Cook covered till all the water has been absorbed.
Uncover, fluff the rice and serve black chickpeas rice with spicy raita of your choice.
Notes: Make sure chickpeas is cooked well.

Suggestions: Adjust spice with red chiles or green chiles. Make sure not to burn the spices while frying.
Variations: Check other recipes with rice here.
Other Names: Black Chickpeas Rice.