Ingredients
3 Tbsp ghee or extra-virgin olive oil
1 medium/about 300 g onion, diced
2 Tbsp, fresh ginger root, peeled and cut into matchsticks
1 tsp ground turmeric
Two 15 oz/425 g cans of chickpeas, drained
1/2 tsp Kashmiri chilli powder (See Notes)
2 Tbsp chopped cilantro
1 cup/200 g basmati rice, rinsed and drained
3 bay leaves
1/2 tsp black peppercorns
2 green cardamom pods, crushed
2 cups/about 300 g shredded rotisserie chicken, bone and skin discarded
2 cups/480 ml low-sodium chicken stock
2 tbsp fresh lemon juice
Instructions
- Heat, 1 Tbsp of ghee in a medium Dutch-oven over medium-high heat. Add the onions and sauté until they turn translucent, 3 to 4 minutes. Add the ginger and turmeric and sauté for 1 minute, until fragrant.
- Stir in the chickpeas, salt, and chilli powder. Cover with a lid, and cook for 5 minutes. Remove the Dutch oven from the stove and transfer the mixture to a large bowl. Stir in 1 Tbsp of cilantro and season with salt. Keep aside.
- Wipe the Dutch oven clean. Heat the remaining 2 Tbsp of ghee. Add the rice, bay leaves, peppercorns, and cardamom. Sauté until the rice stops sticking and turns fragrant, about 2 minutes.
- Fold in the chicken and stock. Reduce the heat to medium-low. Add the lemon juice and 1 tsp of salt. Cover with a lid and cook until the rice is tender and liquid completely evaporated, 15 to 20 minutes. Remove from the stove, carefully fold in the chickpea mixture, and garnish with the remaining cilantro. Serve hot. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Notes
- Kashmiri chilli substitute: for every 1 tsp Kashmiri chilli powder mix 3/4 tsp ground smoked sweet paprika and 1/4 tsp ground cayenne
- Other fresh herbs instead of cilantro include dill, parsley, mint, and oregano.
- Use a good, flavorful rotisserie chicken. I like to use the herb-seasoned or lemon-seasoned ones in this particular dish as they add great flavor to the rice and chickpeas.
- As always, I recommend leaving the whole spices in the rice when serving. It showcases what to expect regarding flavor and taste and makes a great garnish.
