Ingredients

The following ingredients have 4 Servings
  • 1 heaping T loose leaf chai (made with black tea)
  • 2 cups boiling water
  • 1-2 T vegetable oil
  • 2 medium-large onions, chopped
  • salt to taste
  • 1 T minced garlic
  • 1 T minced ginger
  • 1-2 small hot green chile peppers, minced, optional ((I left out))
  • 1 t packed brown sugar
  • 1 scant t ground turmeric
  • 1/2 t ground cumin
  • 1/4 t paprika or cayenne, to heat preference
  • 1 1/2 t garam masala, divided
  • 1/2 scant cup (100 g, 3.5 oz) basmati rice
  • 1 14-oz can diced tomatoes
  • 1 14-oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 handful frozen chopped kale (or spinach) ((you can use fresh and add it earlier in cooking process))
  • 1 handful chopped cilantro
  • Greek yogurt for garnish
  • a few grinds of fresh black pepper to finish
  • lime wedges for garnish

Instruction

  • Pour the boiling water over the chai leaves. Let the tea steep while you work.
  • Heat the oil over medium-high heat in a large, heavy pan. Add the onions with a pinch of salt and let cook, stirring as needed, for about 10 minutes. I like to keep a cup of water by the cooktop so I can splash some in if the onions start to stick or scorch.
  • After 10 minutes, when the onions have started to caramelize, add the garlic and ginger. stir and let it continue to caramelize for another 5 minutes. 
  • When the onions have browned, lower the heat to medium and add the chile peppers (if using), brown sugar, turmeric, cumin, 1 teaspoon of the garam masala and the cayenne/paprika. Stir and let spices roast for 1 minute.
  • Add the (dry, uncooked) rice and stir into the onions for 2 minutes until it is completely incorporated.
  • Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer for 5 minutes.
  • Add the chickpeas. Strain the tea and add the tea. Season with another pinch of salt and some freshly cracked black pepper. Let the rice mixture simmer, uncovered, for 15-20 minutes until the rice is fully tender.
  • Stir in the frozen kale or spinach and 1/2 teaspoon of garam masala. Taste for more salt and pepper. 
  • Serve garnished with cilantro, lime wedges and dollops of Greek yogurt.