It’s made with chickpeas, brown basmati rice, and quinoa for a well-balanced and tasty vegetarian meal, full of Indian spices. It’s super healthy, absolutely delicious, naturally gluten free and family friendly too!
On the stove top, bring one cup of water to a boil over medium heat. Once it’s boiling, add brown rice, quinoa, and 1/2 tsp saffron threads. Stir and reduce to a low flame over low heat and let the rice mixture cook.
After you take out the raisins/cashews, add about 2-3 tsp oil to the skillet. Add cumin seeds, cardamom pods, bay leaves, and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute.