| 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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