| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Fragrant or basmati rice 375 mL |
| 1 |
tb |
Vegetable oil 15 mL |
| 2 |
|
Whole cardamom pods 2 |
| 1 |
|
Stick cinnamon 1; (2"/5cm) |
| 3 |
|
Whole cloves 3 |
| 1 |
sm |
Onion; peeled and thinly |
|
|
; sliced 1 |
| 1 |
lg |
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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