INGREDIENTS

Oil
Zeera / Cumin Seeds
1 can chick peas
3 cups water
2 tsps Salt
1 tsp Cumin powder
1 tsp Corriander Powder
1 tsp garam masala
Pinch Black pepper
Pinch Cinnamon powder
1 tblsp grated ginger
2 cups Rice
PREPARATION

Soak the rice in water for 30 minutes.
Heat the oil in a saucepan, add the zeera and ginger, and fry gently for 2mins.
Stir in the masala’s and fry for about 1 minute. Add chickpeas add water and rice.
Bring to boil, then cover, reduce the heat to very low and simmer gently for 20 minutes, without removing the lid, until all the liquid has been absorbed.
Remove from the heat and leave to stand for 2 – 3 minutes. Fork up the rice.
Garnish the rice with coriander sprigs.
Enjoy!!!