| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Side dish, Rice, Vegetarian, Ethnic | 4 | Servings |
INGREDIENTS
| 3 | tb | Ghee |
| 1 | md | Onion, chopped |
| 1/2 | ts | Turmeric |
| 2 | Bay leaves | |
| 4 | Cloves | |
| 4 | Black peppercorns | |
| 2 | 1" cinnmaon sticks | |
| 2 | Black cardamom pods | |
| 2 | c | Brown rice, presoaked |
| 3/4 | c | Water |
| 3 | tb | Green peas |
| 1 | ts | Salt |
| 1 | pn | Saffron |
INSTRUCTIONS
Heat ghee in a skillet. Saute onion over a medium heat till golden. Reserve some of the onion for garnishing later. Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well. Add the rice & stir a few times. Pour over water, stir & bring to a boil. Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes. Sprinkle with saffron & reserved sauted onion. Serve hot. Michael Pandya, "Indian Vegetarian Cooking"
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