This dish is full of flavor!
INDIAN RICE DELIGHT
11/2 cups basmati rice
2 cups water
1 tablespoon vegetable oil
1 medium yellow onion (peeled, small dice)
2 medium carrots (peeled and sliced 1/2 inch thick into halfmoons)
3 garlic cloves (minced)
2 tablespoons fresh ginger (peeled, minced)
1 tablespoon tomato paste
1/2 cup tomatoes (diced)
1 teaspoon Kosher salt (to taste)
5 tablespoons heavy cream (divided)
1/2 teaspoon ground cinnamon (divided)
1 1/4 teaspoon ground cumin (divided)
1 1/4 teaspoon ground coriander (divided)
1 1/4 teaspoon garam masala (divided)
1 15 oz can chickpeas (drained and rinsed)
1/2 cup golden raisins
1 cup Greek yogurt
1/4 cup sliced almonds (toasted)
4 scallions (thinly sliced on a bias)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF.
Bring 2 cups of water to a boil over medium high heat, add the rice and cover with a lid, reduce heat to low, cook for 12-15 minutes. Remove from heat, let stand for 10 minutes. Fluff with fork.
In a large ovenproof skillet or braiser add oil and heat over medium-high heat. Add onion and carrot, cook for 6-8 minutes, until softened. Add garlic and ginger, cook for 1-2 minutes. Add the tomato paste, cook for another 3-5 minutes. Stir in the tomatoes, heavy cream, salt, 1/4 teaspoon cinnamon, 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon garam masala, and cook for 3-4 minutes. Remove from heat, add the cooked rice, fold together with the tomatoes and spices to combine. Using a spoon make a well in the middle of the rice mixture.
In a medium bowl, add the chickpeas, golden raisins, yogurt, 2 tablespoons heavy cream and 1/4 teaspoon each of cinnamon, cumin, coriander and garam masala, and stir to combine. Spoon onto the middle of the rice mixture, leaving a 2-inch border around the perimeter of the skillet. Top with sliced almonds and bake in oven for 15-20 minutes, until almonds are golden and the rice begins to crisp.
Remove from oven and garnish with scallions.
Tip: For added flavor, toast the rice in a dry skillet before cooking. Cook the rice in vegetable broth or chicken broth (if not a vegetarian).