Name: Indian Style Rice
Ingredients: 6 oz Basmati rice; 3 Whole cloves; (up to 4); 5 Cloves garlic; peeled (up to 6); 2 Cardamom; seeds of; 1 ts Cumin seed; 2 ts Coriander seeds; 1 sm Peeled wedge of ginger; (1 inch); 4 ts Freshly cut and finely chopped coriander leaves; 2 tb Oil (ghee preferred); about; 4 oz Cashew nuts; about; 4 oz Shelled green peas; 4 fl Water; 2 tb Oil; (ghee preferred); 1 ts Black cumin seed

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CATEGORY	CUISINE	TAG	YIELD
Grains	Indian		1	Servings

INGREDIENTS

6	oz	Basmati rice
3		Whole cloves; (up to 4)
5		Cloves garlic; peeled (up to 6)
2		Cardamom; seeds of
1	ts	Cumin seed
2	ts	Coriander seeds
1	sm	Peeled wedge of ginger; (1 inch)
4	ts	Freshly cut and finely chopped coriander leaves
2	tb	Oil (ghee preferred); about
4	oz	Cashew nuts; about
4	oz	Shelled green peas
4	fl	Water
2	tb	Oil; (ghee preferred)
1	ts	Black cumin seed

INSTRUCTIONS

SPICE MIX
CASHEWS
CUMIN
Take about 6 oz basmati rice wash it and soak it for about 30 minutes.
Make a paste of the spices in a blender with a little water.
3) In about 2 table spoons of oil (ghee preferred) over a saucepan fry
about 4 oz of cashew nuts till golden brown. Remove and keep aside. In the
same oil add the spice paste( step 2 above) and fry for about 1 minute .
Add 4 ounces of shelled green peas and 4 fl. oz of water. Heat the mixture
lightly till the peas are tender.
4) In a separate sauce pan or if you are cooking in a vessel take 2 table
spoons of oil(ghee preferred) and heat it. Add 1 tea spoon of black cumin
seed and fry till it starts turning black.
4) Now if you want to make the pullao in a electric rice cooker just mix
the rice and the water and paste and peas. Add slight salt for seasoning
and the black fried cumin seeds. Cook till done. Please do not stir. Serve
topped with coriander leaves and the fried cashew nuts. In the alternative
you can cook the dish in a vessel. in which the black cumin seeds have been
fried. Mix all ingredients in it and bring the mix to a boil and let it
cook till the water has evaporated. Serve as above with a topping of
coriander leaves and cashew nuts.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by ANOOP SINGH NEGI
<anoop@bom3.vsnl.net.in> on Dec 5, 1997

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