Chana Madra | North Indian Yogurt Chickpea Curry

Cook the basmati rice in double the amount of lightly salted water for about 12-15 minutes until tender, then let it rest covered.

Melt the butter in a heavy-bottomed pan or pot over medium heat, then add the finely grated fresh ginger and ground cumin. Fry for 1 minute until fragrant.

Add the ground turmeric and garam masala, stir into the spiced butter, then remove the pan from the heat for 1 minute to let the fat cool slightly.