RCI-VG.004.1546.001
Yellow Rice with Chickpeas
Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe Indians eat rice with many meals.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- medium-size onion1 unitdiced
- medium-size Russet potato1 unitdiced
- 3 cups
- 1 cup
- ¾ tsp
- ½ tsp
- ¼ tsp
- canned chickpeas1 cuprinsed and drained
Method
1
Heat canola oil in a large pot over medium heat. Add diced onion and sauté until softened and lightly golden, about 3-4 minutes.
2
Add cumin seeds to the pot and cook for about 30 seconds until fragrant, stirring constantly.
3
Stir in ground turmeric and diced potato, coating them evenly with the oil and spices. Cook for 2 minutes.
4
Pour in water and add salt, stirring to combine. Bring to a boil over high heat.
5
Add basmati rice and stir well to prevent clumping. Return to a boil.
2 minutes
6
Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
7
Add rinsed and drained chickpeas, stirring gently to distribute them throughout the rice.
1 minutes
8
Cover and continue simmering until all water is absorbed and rice is tender, about 5 minutes.
5 minutes
9
Remove from heat and let stand covered for 3 minutes to allow the rice to finish steaming.
10
Fluff with a fork and serve warm.