(Serves 6-8)
450g basmati rice
4-5 tbsp oil
25g butter
1 small onion, finely sliced lengthwise
2-3 tsp salt
1-2 green chillis, to taste
4-6 whole black cloves
1 tsp coriander seeds
1-2 tsp jeera/cumin seeds
½ tsp back peppercorns
1-2 whole black cardamoms
3-5 green cardamoms
1-2 cinnamon sticks
Water (double the volume of the rice)
500g tinned chickpeas
Wash the rice gently in cold water until the water runs clear (this ensures all the starch is removed so the rice won't stick), then leave it to soak in cold water.
Put the oil, butter and onion in a pan and fry on a high to medium heat until the onions are very dark brown. Add all the spices and stir for a minute.
Splash in 1-2 tbsp of water, stir quickly, add the chickpeas and stir again. Add the remaining water and bring to the boil.
Taste the stock and add more salt if necessary – the rice will absorb the salt and once cooked it will taste milder. Add the rice gently and stir.
Bring to the boil then turn the heat right down and put the lid on. Wring a wet tea towel out, place over the pan and put the lid on (ensure the edges of the towel are not hanging down).
Allow the rice to cook for approximately 15-20 minutes. Stir carefully once. To see if it's ready, roll a few grains between your thumb and forefinger – if there's any hardness, steam it until it's soft.
Serve with curry or cucumber and mint yoghurt.
