Indian rice with chickpeas and raisins

Indian rice with chickpeas and raisins

This dish combining rice, dried fruits, chickpeas, spices and herbs is simply delicious. It can constitute a vegetarian dish in itself or be served as an accompaniment. 

Be careful, this dish is simply delicious !!!

Indian rice with chickpeas and raisins

For 6 people 

50g wild rice (or basmati rice)
220g of basmati rice
240g of Chickpeas cooked, drained 
100g of raisins
20g olive oil
2 teaspoon cumin seeds (or ground cumin)
1 1/2 curry powder
1/4 teaspoon of fine salt
1 large yellow onion (you can put up to 3, it's even better!)
2 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
+ a little flour to coat the onions
+ sunflower oil for frying the onions 
Salt, freshly ground pepper
Wild rice takes a long time to cook, start with that.
  1. Bake wild rice in a saucepan filled with water, for about 40 minutes (follow the cooking time indicated on the package). Drain and set aside in a large bowl.
  2. Cook the basmati rice in the same way, but this time add salt to the cooking water, just like the pasta. (Boil a large quantity of salted water, and add 220g of basmati rice as soon as it boils. Put the heat on medium heat, stir well, and allow 10 minutes)
  3. With a colander, drain and mix with the wild rice.
  4. Immediately add the raisins. This way with the heat of the rice, the grapes will become fluffy!
  5. Then chop the onions finely.
  6. Toss the onions with the flour to coat them well.
  7. In a deep pan, heat the sunflower oil over high heat and add the onions.
  8. Once the onions are golden and crisp, drain well. Reserve.
  9. Heat a pan and add a little olive oil, add the cumin and curry. Mix. 
  10. Add the chickpeas and coat well with the spices. Stirring constantly to prevent the spices from burning, cook over high heat for about 2 minutes.
  11. Add the chickpeas to the rice and mix well: the rice will turn yellow.
  12. Add the herbs and the fried onions, season with pepper.
Mix well and enjoy! 
Bon appétit!


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  • Caroline Bisaillon
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