I am still very ‘timid’ when it comes to Indian spices: I am always scared to burn them, or to use too much, or too little. In particular I am so used to have cloves and cinnamon in sweet dishes that I never know how much to use in savoury dishes.
For this pilaf I just filled up a tbsp of spices, as you can see there are plenty of cumin seeds, but just a little cinnamon and a few cloves, plus a few cardamom pods), still, just the right amount for me to flavour a pilaf for four.
1 tbsp vegetable oil
1 tbsp mixed whole spices (cumin seeds, cinnamon, cloves, cardamom)
1 garlic clove, peeled
1 tsp turmeric powder
1 generous pinch of salt
300 g basmati rice
1 can chickpeas, drained
1 Wash the rice and soak for 30 minutes.
2 Heat 1 tbsp of oil, sizzle the whole spices and garlic.