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Sauté an onion in a generous pour of groundnut oil. When biscuit brown add garlic and ginger paste along with a stick of cassia, a bay leaf, a few cloves and a black cardamom. When the raw smell wears off throw in two cans of drained chickpeas. Salt with a heavy hand as you will need extra for the rice. Add water and bring to a boil. Then add rice and cook on low heat until the rice has absorbed the water and is tender. Run a fork through the rice to separate the grains. Dust with black cumin seeds. Serve with yogurt and pickle.

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