Brown onions in oil. Fry until partially golden. Add cumin seeds. Add all the spices. Onions should be reddish brown. Add garlic and ginger. Fry alittle. Add chickpeas and salt. Add rice. Add water. Do not stir the rice.
Add alittle more than 4 glasses of water (4.5 cups). Cook on high to rapid boil. Stir. Put on lid. When boiling, put on medium to cook. Check if water is dying out. When water is almost gone, put on low heat for 5 to 10 minutes.
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