|
Ingredients
|
Quantity
|
|
Butter
|
1 tbsp
|
|
Cumin seed
|
1 tsp
|
|
Coriander
|
¼ tsp
|
|
Cardamom
|
¼ tsp
|
|
Grated ginger
|
2 tsp
|
|
Dash cayenne pepper – optional
|
1
|
|
Cinnamon stick
|
1
|
|
Red bell pepper
|
¼ tsp
|
|
Water
|
1 quart
|
|
Salt
|
½ tsp
|
|
Dried chickpeas
|
1 ½ cups
|
|
Cooked rice
|
4 cups
|
Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds.
Stir in the remaining ingredients, except the rice. Lock the lid in place and
over high heat bring to high pressure. Adjust heat to maintain and cook for
35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away
from you. If not done cook longer.
