Dive into a world of flavor with our Chickpea Cashew and Shallot Pilaf, a delightful Indian-inspired dish that’s as nourishing as it is delicious! In just 30 minutes, you can whip up a vibrant meal that not only satisfies your taste buds but also impresses your family and friends. Picture fluffy basmati rice infused with aromatic spices, crunchy cashews, and hearty chickpeas, all harmoniously blended together. Whether you're a seasoned cook or a kitchen novice, this recipe is your ticket to a culinary adventure that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 1 can chickpeas, drained and rinsed
- 1/2 cup cashews
- 2 shallots, sliced
- 2 cups vegetable broth
- 1 tsp cumin seeds
- Salt to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky during cooking. After rinsing, soak the rice in water for about 15 minutes, then drain and set aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
- Add the sliced shallots to the skillet and sauté for about 5 minutes, or until they become soft and translucent. Stir occasionally to prevent them from burning.
- Next, add the drained and rinsed chickpeas to the skillet. Stir them in with the shallots and cook for another 2-3 minutes, allowing the chickpeas to absorb the flavors.
- Now, add the soaked and drained basmati rice to the skillet. Gently stir to combine all the ingredients, ensuring the rice is coated with the oil and spices.
- Pour in 2 cups of vegetable broth and season with salt to taste. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.
- After 15 minutes, remove the skillet from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffier.
- Once the resting time is complete, remove the lid and gently fluff the pilaf with a fork. Taste and adjust seasoning if necessary.
- Serve the Chickpea Cashew and Shallot Pilaf warm, garnished with fresh cilantro. Enjoy your delicious Indian-inspired dish!
Tips
- Rinse the Rice: Always rinse your basmati rice under cold water until it runs clear. This step is crucial for achieving fluffy, non-sticky rice, as it removes excess starch.
- Soak for Perfection: Soaking the rice for about 15 minutes before cooking helps to soften the grains and ensures even cooking, resulting in a perfect pilaf.
- Sautéing Shallots: When sautéing the shallots, keep an eye on them to avoid burning. The goal is to achieve a soft, translucent texture that adds depth to your dish.
- Flavor Infusion: Let the cumin seeds sizzle in the hot oil before adding other ingredients. This releases their essential oils and enhances the overall flavor of the pilaf.
- Simmer Gently: Once you add the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover. This gentle simmer allows the rice to absorb all the flavors without becoming mushy.
- Resting Time: After cooking, let the pilaf sit covered for an additional 5 minutes. This steaming step is key to achieving fluffy rice.
- Garnish for Freshness: Don’t skip the fresh cilantro garnish! It adds a burst of color and a refreshing taste that elevates the dish.With these tips in hand, you’ll create a Chickpea Cashew and Shallot Pilaf that’s not just a meal but a celebration of flavors!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
