My spiced brown basmati rice with chickpeas is a vegetarian one pot dish.
About Brown Basmati Rice
Basmati rice is a popular variety of rice consumed around the world. India and Pakistan are the largest producers and suppliers of this grain in the world. Its slender, long grain and fragrant properties make Basmati a much sought-after rice grain. Basmati rice comes in two varieties – Brown and white. Most common is the polished white grains. However, now the brown variety is gaining popularity because of its greater health benefits.
Both white and brown basmati provide many health benefits when compared to other rice varieties, but brown basmati rice has more fibre as it’s a whole grain. It is free from cholesterol and is very low in fat and sugar. It has more fibre, phosphorus, zinc, and B vitamins than the white variety. It has a lower glycaemic index too which means it will keep you fuller for longer! There you see, it is an excellent source of carbohydrates, so an excellent choice for those seeking a healthy diet but still want rice in their meals.
Cooking with Brown Basmati Rice
Brown Basmati Rice is perfect with curries or as an accompaniment to any meat, fish, or vegetable dish. You can make pulao, vegetarian or non-vegetarian! My recipe here is a simple vegetarian spiced rice or pulao which is a full meal by itself.
Spiced Brown Basmati Rice with Sweet Potatoes & Chickpeas
- Deep saucepan or Casserole
- 188 gram brown basmati rice rinse and soak for 15mins, drain and keep aside
- 200 gram sweet potatoes diced into 1" pieces
- 150 gram chickpeas boiled
- 50 gram green peas
- 25 gram raisins
- 100 ml vegetable or chicken stock
- 1 medium onion sliced
- 1 tbsp ginger and garlic paste
- 1 tsp cumin seeds
- 1/2 tsp chilli flakes
- 2 tbsp vegetable oil or olivee oil
- salt to taste check salth in stock
- Add rice to a large pan of boiling water, stir and bring back to the boil. Let it cook on a rolling boil, uncovered for about 14-16mins or until cooked. Drain water, cover and leave it for few minutes, fluff it with a fork and keep it aside for later.
- Heat oil in a pan and add the cumin seeds and chilli flakes.
- When the seeds crackle, tip in the sliced onions, a pinch of salt, and saute until it softens. Now add the ginger-garlic paste and saute till the raw flavour disappears.
- Add the sweet potatoes and stir fry for 3minutes, add salt as required.
- Pour the stock and cook covered till almost all liquid is absorbed and the sweet potatoes are nearly done.
- Add the chickpeas, green peas, and raisins to the pan and stir everything together, taking care not to mash the sweet potatoes. Cook for a few more minutes and no liquid is left in the pan
- Now tip in the cooked brown basmati rice, fold well, cover, and leave for 2 minutes.
- Remove and fluff, serve it with raita of low-fat natural Greek-style yogurt, cucumber & tomato.