| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Stern1 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fragrant or basmati rice 375 |
| mL | ||
| 1 | T | Vegetable oil 15 mL |
| 2 | Whole cardamom pods 2 | |
| 1 | Stick cinnamon 1, 2"/5cm | |
| 3 | Whole cloves 3 | |
| 1 | Onion, peeled and thinly | |
| sliced 1 | ||
| 1 | Carrot, diced 1 | |
| 2 | c | Chicken stock 500 mL |
| Salt to taste | ||
| 1 | c | Frozen peas, defrosted 250 |
| mL |
INSTRUCTIONS
Rinse rice well in several changes of water. Cover with cold water and allow rice to soak while preparing other ingredients. Drain well. Heat oil in a medium sized saucepan. Add cardamom, cinnamon and cloves. Stir a few times and add onions. Cook onions until browned. Add carrots and combine well. Add drained rice and cook until rice turns slightly translucent - about 2 minutes. Add chicken stock. Add some salt if stock is unsalted. Bring mixture to a boil. Reduce heat, cover and cook gently 15 minutes. Quickly add peas and cover again. Cook 5 minutes longer. Stir gently to combine. Converted by MC_Buster. NOTES : Makes 6 servings Converted by MM_Buster v2.0l.
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