Chickpeas Pulao

Ingredients

• 2 tablespoons avocado oil
• 1 teaspoon cumin seeds
• 1 green chili sliced (or 1/4 teaspoon cayenne pepper)
• 1 bay leaf
• 1 medium onion (sliced)
• 1 small tomato (chopped)
• 1 teaspoon salt (or to taste)
• 3 tablespoons coconut yogurt
• 1 cup chickpeas (cooked)
• 1 1/2 cups long-grain rice (washed and drained)
• 3 cups water

Instructions

1. 1

   Rinse and soak rice for half hour before cooking.

2. 2

   You may boil chickpeas or use canned ones both taste equally good.

3. 3

   In a saucepan heat some oil, and fry dry spices i.e cumin, button red chilies, and bay leaf.

4. 4

   Add onions and cook until golden for about 5 minutes, stir in chopped tomatoes, yogurt, and salt, and cook for 3 minutes.

5. 5

   Stir in cooked chickpeas, rice, and water

6. 6

   Bring to a boil, and reduce heat to simmer for 15-20 minutes or until rice is tender and water evaporates.

7. 7

   Remove pulao from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.