1 Cup basmati rice
3/4 Cup chickpea flour (gram flour or Besan flour)
1 Teaspoon cumin seeds
1 Teaspoon red Kashmiri chili powder
1/2 Teaspoon turmeric
1/4 Teaspoon ajwain seed
1 1/2 Tablespoon any cooking oil, corn or canola (or your choice)
1/4 Cup cilantro leaves, washed and chopped
2 Tablespoon Fresh fenugreek leaves, washed and chopped (you can also use dried leaves)
Salt to taste
1 Teaspoon fresh lemon zest
10 strings of saffron
1: Wash your rice 3 or 4 times, then soak and keep aside for 30 minutes.
1: In a bowl, mix the chickpea flour, cumin, turmeric, Kashmiri chili powder and ajwain seeds.
2: Add oil, cilantro leaves and fenugreek leaves. Mix well with hands.
It will look like this:
Add warm water, tablespoon by tablespoon, kneading into a ball. Dough should be pliable but not sticky. Keep aside for 30 minutes.
it will look like this:
Cut into four equal parts per the picture below:
Take each part and roll it out lengthwise into a long thin roll per the picture below:
Cut into 1 inch pieces. Press each piece with a fork per the picture below:
2: Soak the saffron strings in 1 Tablespoon of water. Keep aside.
3: Drain the water from the rice and rinse with water.
4: In amedium saucepan, add 3 1/2 cups water and salt. Once the water comes to a boil, add the rice and reduce the heat to medium. Cover the pot halfway and let it cook for 7 minutes until it is cook slightly al dente. Drain the water.
5: In the same pot, add 2 cups of water, salt and lemon zest. Once the water comes to a boil, add the dumplings, one at a time and boil for 10 minutes.
6: Add rice and the saffron water mixture, mixing lightly. Let it cook for five minutes or until the rice is cooked.
7: Garnish with fresh cilantro leaves and serve warm for lunch or a light dinner with allergy friendly yogurt.
Note: This delicious meal is Allergy Friendly, Vegan, Gluten Free, Dairy Fred and Nut Free.