Spiced Chickpeas and Rotisserie Chicken Pulao/Pilaf

niksharmacooks.com

rHonda

3 Tbsp ghee or extra-virgin olive oil

1 medium/about 300 g onion, diced

2 Tbsp, fresh ginger root, peeled and cut into matchsticks

1 tsp ground turmeric

Two 15 oz/425 g cans of chickpeas, drained

½ tsp Kashmiri chilli powder (See Notes)

2 Tbsp chopped cilantro

1 cup/200 g basmati rice, rinsed and drained

3 bay leaves

½ tsp black peppercorns

2 green cardamom pods, crushed

2 cups/about 300 g shredded rotisserie chicken, bone and skin discarded

2 cups/480 ml low-sodium chicken stock

2 tbsp fresh lemon juice

fine sea salt

Directions at niksharmacooks.com

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