CALL THE BOWL-ICE cause this Turmeric Rice Recipe is too delicious

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Rinse and drain the chickpeas. Toss them in a bowl with the garlic powder, onion powder, 1 teaspoon smoked paprika, a pinch of salt and about a teaspoon of avocado oil.
3. Spread the chickpeas on a parchment-lined tray and bake for 30 minutes.
4. Rinse the basmati rice several times to remove excess starch, then set aside.
5. Finely chop the red onion, thinly slice the garlic and the green chili, and finely chop the red bell pepper.
6. Heat a sauté pan over medium heat. Add the chili oil, then the red onion, and sauté for 5 to 6 minutes.
7. Add the sliced chili and garlic and sauté for a couple of minutes.
8. Add the turmeric, 1 teaspoon smoked paprika and ½ teaspoon salt and sauté for a couple of minutes.
9. Add the rice and stir well, then add the red bell pepper and sauté for a couple of minutes. Add the water and stir. When it begins to bubble, reduce to medium-low, cover and cook for 15 minutes.
10. Turn off the heat and let the rice steam for another 5 to 8 minutes.
11. Gently fold the crispy chickpeas into the rice, plate and garnish with cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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