INGREDIENTS:

1 cup basmati rice
3/4 cup chickpea flour (garam 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 tablespoons cooking oil (corn or canola)
1/4 cup cilantro leaves, washed and chopped
2 tablespoons fresh fenugreek leaves, washed and chopped (you can also use dried leaves)
salt to taste
1 teaspoon fresh lemon zest
10 strings of saffron

METHOD:
1. Wash your rice 3 or 4 times, then soak and set aside for 30 minutes.

DUMPLINGS:
1. In a bowl, mix the chickpea flour, cumin, Kashmiri chili powder, turmeric and ajwain seeds.

1. Add oil, cilantro leaves and fenugreek leaves. Mix well using your hands.

It will look like this:

1. Add warm water, tablespoon by tablespoon, kneading into a ball. Dough should be pliable, but not sticky. Set 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:

RICE:

1.  Soak the saffron strings in 1 tablespoon of water.  Set aside.

2. Drain the water from the rice and rinse with water.

3. In a medium 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 cooked slightly al dente. Drain the water.

4. 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.

5. Add rice and the saffron water mixture, mixing lightly. Let it cook for five minutes or until the rice is cooked.

6.  Garnish with fresh cilantro leaves and serve  warm for lunch or a light dinner with allergy friendly yogurt.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free and Nut Free.