Chickpea pilau from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Region

Ingredients

• 30 ml/2 tbsp finely chopped fresh coriander (cilantro)
• 15 ml/1 tbsp finely shredded fresh mint
• raita, to serve
• 2 1/2 ml/½ tsp ground turmeric
• 2 tomatoes, chopped
• 400 g/14 oz/large can chickpeas, drained and rinsed
• 5 ml/1 tsp salt, or to taste
• 50 g/2 oz/¼ cup ghee or unsalted butter
• 225 g/8 oz/1 cup basmati rice
• 2 1/2 ml/½ tsp chilli powder
• 2 1/2 ml/½ tsp ground cumin
• 5 ml/1 tsp ground coriander
• 10–12 black peppercorns
• 6 cloves
• 6 green cardamom pods, bruised
• 2 1/2 cm/1 in piece cinnamon stick
• 1 large onion, finely sliced