Chickpea Pilaf Rice (V)
Get ready to cook
1. Steam rice until cooked. Set aside.
2. In a pan, stir fry onions until soft and golden. Add chickpeas, Mughlai Butter Paste and coconut milk; mix well and heat through.
3. Add pan mixture and coriander to rice; gently fold in until rice is evenly coated with sauce. Serve
200g Mughlai Butter Paste
200ml coconut milk
400g uncooked rice (to make approx 1.2kg cooked white long grain rice)
200g diced onion
200g tinned chickpeas
30g chopped coriander