What's This?
Serving size 6
Prep Time
Total Time


2 large tomato, coarsely chopped1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced5 fresh green chili, such as Thai or serrano, stemmed3 Tbsp canola oil, divided½ cup golden raisin¼ cup raw cashew1 tsp cumin seed4 cardamom pods2 bay leaf2 3-inch cinnamon stick1 tsp garam masala1 tsp salt, divided½ tsp ground turmeric1 cup white basmati rice, preferably Indian or Pakistani8 oz mustard greens, tough ribs removed, leaves finely chopped8 oz cauliflower, cut into 1/2-inch florets15 oz can chickpeas, rinsed2 cup water, divided½ tsp saffron threads


1. Puree tomatoes, chopped onion and chilies to taste in a blender, scraping down the sides as needed, to make a smooth sauce.

2. Heat 2 tablespoons oil in a large skillet 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. Transfer to a plate with a slotted spoon.

3. Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.

4. Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.

5. Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 minutes. Drain.

6. Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.

7. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

8. Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and 1/4 teaspoon salt. Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Remove from the heat.

9. Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, 45 to 55 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 313
  • Calories from fat 99
  • Total Fat 11gm 17%
  • Sodium 522mg 22%
  • Total Carbohydrates 51gm 17%
  • Fiber 8gm 32%
  • Protein 9gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Side Dish, Casserole, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetable, Rice, Tomato, Bean & Legume, Indian, Baking, Blender, Housewarming, Entertaining

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