印度辣椒蒜鹰嘴豆饭碗

关于这个食谱

This bowl pulls from two staples of Indian home cooking: jeera rice, basmati tempered with whole cumin seeds until fragrant, and a chickpea masala built on the classic onion-tomato base that underlies so much North Indian cooking. Layering the two into a single bowl rather than serving them as separate dishes is a practical, modern adaptation rather than a traditional plating. The masala's backbone is the sequence: onions cooked down until deeply golden, ginger-garlic paste added once they've browned so it doesn't burn, then tomatoes cooked until the raw acidity mellows and the oil starts to separate at the edges of the pan — a visual cue Indian cooks rely on to know the base is ready for spices.最后添加的大量大蒜和青辣椒可以保持其独特的锐度，而不是让它融化到酱汁中。 Jeera rice underneath soaks up the masala's juices, and the whole bowl comes together quickly enough for a weeknight while tasting like it took much longer.

食材

服务 4

• 1.5 cup印度香米，冲洗干净
• 1 tsp小茴香种子
• 3 tbsp酥油或油，分开
• 2 whole洋葱，切碎
• 6 clove大蒜，切碎
• 1 tbsp生姜，切碎
• 2 whole青辣椒，切碎
• 2 whole西红柿，切碎
• 2 tsp香菜末
• 1 tsp姜黄
• 1 tsp加拉姆马萨拉
• 0.5 tsp红辣椒粉
• 2 can鹰嘴豆（每个 15 盎司），沥干并冲洗
• 0.25 cup香菜，切碎

步骤

1. 1

   煮吉拉饭

   Toast cumin seeds in 1 tbsp ghee until fragrant, add rice and 2.5 cups water, salt, bring to a boil, then cover and simmer 15 minutes until tender.

2. 2

   把洋葱煎成棕色

   将剩余的酥油放入锅中加热，加入洋葱，用中火煮 12-15 分钟，经常搅拌，直至呈深金黄色。

3. 3

   添加芳香剂

   加入大蒜、生姜和一半青辣椒，煮 1 分钟，直至散发出香味，但不要变成褐色。

4. 4

   Cook down the tomatoes

   加入西红柿，边煮边搅拌，直到西红柿分解并且油开始从边缘分离，需要 6-8 分钟。

5. 5

   添加香料和鹰嘴豆

   加入香菜、姜黄、印度香料和辣椒粉，煮 1 分钟，然后加入鹰嘴豆和少许水。煮10分钟。

6. 6

   完成并组装

   加入剩余的青辣椒和香菜。将马萨拉放在吉拉米饭上。

变化

• •

  kuesutoは简単です。

• •

  ノン・セ・エンテ・チェ・トゥ・ポssa・feia。

• •

  クエsutoo进めて、フェンダを见つけてください。

存储

将马萨拉和米饭分别放入密封容器中冷藏最多 4 天；将马萨拉放在炉子上，加点水重新加热，然后将米饭放在微波炉中，上面盖上湿纸巾。

常见问题解答