Attock chana rijai

Name: Attock chana rijai (Chickpea and cumin pulao with brown rice)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 250 g/9 oz/1¼ cups brown basmati rice; 2 tbsp ghee; 2 tsp cumin seeds; 1 star anise; 1 tsp whole black peppercorns; 1 black cardamom pod; 2 large red onions, cut into half moons; 1 tsp each of crushed garlic and grated ginger; 1 tsp each of crushed garlic and grated ginger; 2 x 400 g/14 oz cans chickpeas or 300 g/10½ oz/1⅔ cups dried chickpeas, soaked overnight and boiled; 2 x 400 g/14 oz cans chickpeas or 300 g/10½ oz/1⅔ cups dried chickpeas, soaked overnight and boiled; salt, to taste; 2 green chillies, deseeded and finely chopped; 25 ml/1 fl oz/2 tbsp water

Chickpea and cumin pulao with brown rice

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

A wonderfully warm dish, this pulao has a recipe which was passed on to me by my friend Moneeza, whose father is from Attock. This pulao is cooked in a stock made with caramelised onions and spices. The addition of chickpeas and the use of brown basmati rice makes it a healthy dish – and well known for soothing a sore tummy (just leave out the green chilli). I’ve adapted this recipe by adding black cardamom and star anise: it makes it even more earthy and smoky.

Ingredients

Asia
Pakistan
Attock
Main course
Gluten-free
Summer
Vegetarian

Ingredients

Method