Ingredients

• 1 tablespoon grapeseed oil
• 1 tablespoon sesame oil (not the dark)
• 15 curry leaves (washed, dried, and julienned)
• 2 green chilies (washed, dried, and sliced thin)
• 2 tablespoons cumin seeds (jeera seeds)
• 1 tablespoon black mustard seeds
• 2 onions, diced
• 8 ounces mushrooms, diced
• 4 carrots, peeled and grated
• 2 cups jasmine rice (uncooked)
• 4 cups milk
• 15 ounces chickpeas, canned (or other legume of your choice)
• salt

Instructions

1. Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.

2. In a large pot over medium heat, add the grapeseed oil, sesame oil, curry leaves and green chilies, and saute for about 2 minutes until it sizzles. Add the cumin seeds and mustard seeds and allow to cook for another 2 to 3 minutes. Watch closely--don't allow it to burn.

3. Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn.

4. Add rice to the pot. Stir well to combine. Saute mixture for a few minutes until all liquid is absorbed. Adjust heat to medium-low.

5. Begin adding milk, a little at a time (1/4 - 1/2 cup or so), stirring constantly. Add milk in small amounts for about 20 minutes until rice has absorbed enough moisture to adequately cook through. If you have added all 4 cups of milk and your rice is still not cooked, continue, adding water. Taste and adjust salt. Stir in drained, rinsed chickpeas.

6. Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.