Fried rice with carrots, onions, chickpeas and Indian spices

Rice 323 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Fried rice with carrots, onions, chickpeas and Indian spices
  • Serves: 6 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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If you add more oil and turmeric, the rice will take on a brighter light yellow color. Also, if you add a mixture of peppers or a mixture of herbs like Provencal herbs or hops-suneli along with spices, then the dish will turn out to be more aromatic and rich in zampah.

Ingredients

Directions

  1. Soak the chickpeas. If not soaked before cooking, it will be quite harsh. Soaking time depends, rather, on your patience, but it is worth letting it stand in the water for an hour or two. Ideally, leave it to soak overnight for cooking the next day.
  2. Preparing chickpeas.
  3. It is not necessary to soak it for 12 or more hours. 95% of the grains acquire acceptable softness within an hour and a half after soaking. The rest are easily selected from the mass, since they are very distinguished by their wrinkledness.
  4. Prepare rice. Any long grain rice is suitable for frying, but the preparation process depends on its type. Jasmine rice is ideal for a dish - you just need to sort it out to separate it from foreign objects and other cereals, if you bought it by weight. Regular long-grain is highly recommended to rinse well from rice flour, otherwise you will get porridge.
  5. Selection of rice.
  6. I highly recommend cooking this dish from jasmine rice, as it is almost ideal for dishes of this type and does not require rinsing before cooking.
  7. Onions and carrots should be washed and cut into cubes so that they look like vegetables in the finished dish, not porridge.
  8. Pour oil into the pan and heat to operating temperature. Put onions and carrots in a frying pan. Fry until the onion is golden brown. Then add the chickpeas, turmeric and cumin and fry the resulting mixture for about 30 seconds.
  9. Add long grain and wild rice to the pan. Fry the mixture, stirring actively, for 1 minute. Now you need to add water - 1 liter. Pour water quickly and quickly mix the mixture. At this moment, you can add salt to taste and, after leveling the mixture, close the lid for 10-15 minutes.
  10. Do not miss the moment when the rice has absorbed all the water and remove from heat.

Fried rice with carrots, onions, chickpeas and Indian spices



  • Serves: 6 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

If you add more oil and turmeric, the rice will take on a brighter light yellow color. Also, if you add a mixture of peppers or a mixture of herbs like Provencal herbs or hops-suneli along with spices, then the dish will turn out to be more aromatic and rich in zampah.

Ingredients

Directions

  1. Soak the chickpeas. If not soaked before cooking, it will be quite harsh. Soaking time depends, rather, on your patience, but it is worth letting it stand in the water for an hour or two. Ideally, leave it to soak overnight for cooking the next day.
  2. Preparing chickpeas.
  3. It is not necessary to soak it for 12 or more hours. 95% of the grains acquire acceptable softness within an hour and a half after soaking. The rest are easily selected from the mass, since they are very distinguished by their wrinkledness.
  4. Prepare rice. Any long grain rice is suitable for frying, but the preparation process depends on its type. Jasmine rice is ideal for a dish - you just need to sort it out to separate it from foreign objects and other cereals, if you bought it by weight. Regular long-grain is highly recommended to rinse well from rice flour, otherwise you will get porridge.
  5. Selection of rice.
  6. I highly recommend cooking this dish from jasmine rice, as it is almost ideal for dishes of this type and does not require rinsing before cooking.
  7. Onions and carrots should be washed and cut into cubes so that they look like vegetables in the finished dish, not porridge.
  8. Pour oil into the pan and heat to operating temperature. Put onions and carrots in a frying pan. Fry until the onion is golden brown. Then add the chickpeas, turmeric and cumin and fry the resulting mixture for about 30 seconds.
  9. Add long grain and wild rice to the pan. Fry the mixture, stirring actively, for 1 minute. Now you need to add water - 1 liter. Pour water quickly and quickly mix the mixture. At this moment, you can add salt to taste and, after leveling the mixture, close the lid for 10-15 minutes.
  10. Do not miss the moment when the rice has absorbed all the water and remove from heat.

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