I originally made this Pakistani recipe as a main dish but it turned out a bit bland. I think making this the side dish to a type of curry or meat dish would make it much more interesting. It is a great way to use kitchen staples such as a can of chickpeas, a bag of rice, and a few onions.
Adapted from Curry Cuisine
3 cups of basmati rice
2 Tbs olive oil
1 small yellow onion, thinly sliced
1 Tbs of fresh ginger, cut into slivers
3 cinnamon sticks
1 tsp black peppercorns
1 tsp cumin seeds
3 black cardamom pods
salt to taste
14 oz of canned chickpeas, drained
1 large onion, thinly sliced
Wash rice then let soak in bowl covered with cold water for 1 hr. Drain.
Heat the 1 Tbs of oil in a pan, add the onion, and cook until brown. Add ginger, spice, and salt and stir for 1 minute. Add 3 cups of water and bring to a boil. Add rice and chickpeas. Cover the pan, reduce heat, and simmer for around 15 minutes until the rice is around 90% cooked.
Get a thick dishcloth wet with water. Take off the lid of the pan. Cover with the cloth, then put the lid back on tightly and set the pan over very low heat. Cook for another 25 - 30 min.
Heat the other Tbs of oil in a large pan, add the onion, and cook until dark golden brown. Put the onion on top of the rice and chickpea mixture.