Golden Spice Rice with Chickpeas

2 Tbsp butter, ghee, or olive oil, divided
1 cup brown basmati rice, rinsed and drained
1/4 tsp turmeric
1 3/4 to 2 cups water
2 green cardamom pods
1/2 tsp sea salt
1 cup cooked chickpeas
1/2 cup frozen green peas
1/4 cup currents (or golden raisins)

1. Heat 2 tsp of the butter in a 2-qt pan over low to medium heat.  Add rice and saute until well coated.  This makes the finished grain fluffier and less sticky.
2. Add turmeric and stir again.  Add water, cardamom, and salt.  Bring to a boil.  Turn heat to low, keeping a light simmer.  Cover the pan and let the rice simmer for 45 to 50 minutes, or until all the water is absorbed.  Don't stir the rice while cooking.  Check rice doneness by tipping the pan.  If any water remains, continue cooking until wall water is absorbed.
3. Heat remaining butter in a large skillet over low to medium heat.  Add chickpeas, green peas, and currants and stir.  Fold cooked rice into skillet a little at a time.  Serve while warm.

Source:  Feeding the Whole Family

Try #1 and 2 - June 2013
Simple and good.