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20 min
  • 1 tspcumin
  • 1 tspcoriander
  • 0,5 tspblack peppercorns
  • 3 pcscloves
  • 6 pcsgreen cardamom pods
  • 1 pccardamom pods
  • 400 gbasmati rice
  • 1 tbspcoconut oil
  • 2 pcsonions
  • 1 tbsptomato concentrate
  • 2 tspgarlic cloves
  • 1 tspginger
  • 1 tspspicy mango pickle
  • 800 gchickpeas
  • 1 pinchsalt
  • 400 mlcoconut milk
  • 1 bunchcoriander
  • 1 xplain yoghurt

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Wash the rice in a strainer until the water runs clear, then soak in water for 30 minutes. Melt the coconut oil in a large pan at low temperature. Fry the cumin seeds, coriander seeds, black peppercorns, cloves and green and black cardamom pods for about 1 minute until they begin to sizzle. Finely chop the onions, garlic and ginger in the bamix® SliceSy® using the chopping blade. Add the onions, tomato paste, garlic and ginger to the spices and fry for another 5 minutes. Stir in the mango pickle and chickpeas, season with a little salt and cook everything at medium temperature for 10 minutes. Drain the rice in a strainer and stir into the mixture in the pan. Add 600 ml of water and the coconut milk and stir well. When the liquid boils, reduce the temperature. Place a tightly fitting lid on the pan and simmer for 15-20 minutes until the rice is cooked and has absorbed all the liquid. Remove from heat; remove the cardamom pods and cloves. Roughly chop the coriander in the bamix® Processor. Stir in the coriander and serve hot or even at room temperature. Serve the yoghurt separately.

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