Chickpea Masala Rice
Chickpea Masala Rice


  • 2 cups basmati rice till 3/4 cooked with salt
  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 1 dried red chilli
  • Curry leaves
  • 1 onion (sliced thinly)
  • 1 tbsp ginger-garlic paste
  • 1 tbsp chilli powder
  • Can of chickpeas (drained)
  • 1 cup of plain yogurt
  • 2 green chillies (sliced)
  • 1/2 tsp garam masala
  • 1/2 tsp jeera powder
  • Salt to taste
  • 1 tbsp mint leaves (chopped)
  • 2 tbsp coriander leaves (chopped)
  • Fried onions
  • Few strand saffron (steeped in 4 tbsp warm milk)


  1. Heat ghee in a pan and sauté cumin seeds, dried red chilli, curry leaves, onions until brown. Add ginger garlic paste, chilli powder, jeera powder, garam masala and cook until fragrant.
  2. In the same pan, stir in all ingredients except rice, fried onions and saffron. Cook until the gravy is thick and season as desired.
  3. Spread half the rice on a pot or casserole. Layer with chickpea masala, some fried onions and some chopped coriander and cover with remaining rice. Sprinkle with milk-soaked saffron.
  4. Cook in a preheated oven for 15 to 20 minutes.
  5. Mix the dish gently, garnish with more fried onions and mint. Serve.