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Potato and Chickpeas Rice

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4
Author: Meena, www.hookedonheat.com

Ingredients

  • 2 tbsp light cooking oil
  • 1 tsp whole cumin seeds
  • 2 large garlic cloves minced
  • 1 medium onion thinly sliced
  • 1/4 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • salt to taste
  • 2 medium-sized potato cut into bite-sized cubes
  • 1 medium-sized tomato finely chopped
  • 1 can chickpeas rinsed thoroughly and drained
  • 2 cups Basmati rice rinsed thoroughly and drained
  • 4 cups water
  • a handful of fresh cilantro leaves chopped for garnish

Instructions

  • Set the rice cooker function in Saute mode. Heat oil and saute cumin seeds, garlic and onions till tender and fragrant. Add in spices, salt and potatoes, and fry for a few seconds.
  • Add in tomatoes and stir-fry for a minute before adding in the chickpeas. Mix well to coat the chickpeas with the spices.
  • Add in the rice and water, and give it a quick stir to mix everything well.
  • Close the lid of the rice cooker and set it to White Rice mode. Once the rice is done, gently fluff it with a fork and garnish with fresh cilantro leaves. Serve warm.

Notes

This recipe was made in the Hamilton Beach Multi-Function Rice Cooker