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.
Preheat the oven to 350 degrees. Puree tomatoes, chopped onion, and chiles to taste in a food processor, scraping down the sides as needed, to make a smooth sauce.
Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes.
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.