A flavorful and aromatic rice dish with chickpeas, perfect for a hearty meal.
Heat oil in a large pan over medium heat and sauté the onions until golden brown.
Ensure the onions are evenly browned for a rich flavor.
Add the black cardamom pods, cloves, cinnamon stick, and cumin seeds to the onions, stirring for about 30 seconds until aromatic.
Stir constantly to prevent the spices from burning.
Mix in the salt, red chili powder, and yogurt, cooking until the mixture thickens.
Use a whisk to ensure the yogurt blends smoothly.
Add the cooked chickpeas and stir to coat them in the spice mixture.
Ensure the chickpeas are evenly coated for consistent flavor.
Stir in the garam masala powder and anise seed, cooking for another minute.
These spices add a unique aroma to the dish.
Pour in the water and bring to a boil. Add the rice and cook uncovered until the water is absorbed.
Stir occasionally to prevent the rice from sticking.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it steam until the rice is fully cooked.
Do not lift the lid during steaming to retain the steam.
Fluff the rice with a fork and serve hot with your favorite chutney or raita.
Garnish with fresh cilantro for added color and flavor.
