| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Rice |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Long Grain Rice |
| 1/4 |
c |
Ghee Or Butter |
| 2 |
md |
Onion, Sliced |
| 1 |
|
Clove Garlic, Crushed |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Peas |
| 2 1/2 |
c |
Hot Water |
INSTRUCTIONS
Clean, wash and soak rice for a half hour. Heat the ghee and fry the
onions until golden. Add the drained rice, garlic, salt and peas and
continue to cook for 5 minutes, stirring constantly. Gradually add the hot
water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to
25 minutes or until all the liquid has been absorbed and the rice is
tender.
NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds,
Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.
From How To Make Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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