- 2 tablespoons oil
- 1½ teaspoons cumin seeds
- 1 onion, chopped
- 3 green cardamom pods
- 3 or 4 cloves
- 1 (2-inch) cinnamon stick, broken
- 1 cup thickly sliced button mushrooms
- 1½ cups white basmati rice
- ¾ cup cooked chickpeas
- 1 teaspoon salt
- Red pepper flakes (optional)
- Chopped cilantro
- Chopped cashew nuts
- Heat the oil in a pot on medium heat for 30 seconds. Add the cumin seeds and cook for about 30 seconds until they sizzle and become aromatic.
- Add the onion and cook for 7 to 8 minutes, until they soften and begin to turn golden.
- Add the cardamom pods, cloves, cinnamon stick, and mushrooms and cook for another minute.
- Add the basmati rice and chickpeas and mix gently. Add 2¾ cups of water and the salt and cover and simmer for 20 minutes. Keep the rice covered and let it rest for about 10 minutes.
- Sprinkle with red pepper flakes if desired. Fluff gently and garnish with cilantro and cashew nuts before serving.