Pilaf (‘palau’ in Hindi) is a dish in which rice is cooked in a seasoned broth. A rice pilaf with chickpeas (‘chana’) and cumin (‘jeera.’)
- 1 Tbsp cumin
- 4 Tbsp olive oil
- 2 Tbsp ghee (clarified butter)
- 2 cloves garlic, finely chopped
- 2 bay leaves
- 1 onion, chopped finely
- 1 sweet red pepper, finely chopped
- 4 cups parboiled rice (ie: Uncle Ben’s)
- 1 Tbsp turmeric, ground
- 4 cups cooked chickpeas
- 4 cups stock
- 2 cups coconut water
- 1 cup coconut cream
- 1 West-Indian pepper, whole
In a pot, lightly roast the cumin in the oil and ghee until golden brown.
Add the onion, garlic, sweet pepper and bay leaf. Cook 2 minutes.
Add the rice. Mix well.
Add the turmeric. Mix well.
Add the chickpeas, stock, coconut water, whole pepper and salt.
Bring to a boil. Lower the heat, cover and steam for 15 minutes.
Add the coconut cream. Mix carefully so as not to burst the pepper. Steam for 3 more minutes.
Turn off the heat and let rest for 20 minutes before serving.