| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rice | 5 | Servings | |
INGREDIENTS
| 2 1/2 | tb | Oil |
| 5 | Whole clove | |
| 5 | Black pepper corns | |
| 1 | Whole cinnamon stick, 2" long | |
| 4 | Whole cardamom pods | |
| 2 | c | Rice, long grain or basmati |
| 1 | c | Peas |
| 1 | tb | Coriander ground |
| 1 | ts | Cumin ground |
| 1/2 | ts | Turmeric ground |
| 1 | ts | Salt |
INSTRUCTIONS
Heat the oil in a 3 quart pot over medium heat. Add the spices and fry a bit, 10-20 seconds. Add the rice and stir to coat with the oil and spices, add the rest of the ingredients except the peas. Bring to a boil. reduce heat cover tightly and cook over low heat for about 25 minutes. Add the defrosted peas to the top of the rice and cover again for about 5 minutes. Gently mix the rice and peas and serve. Serve with yogurt and with cut up tomatoes, salt and pepper. This dish tastes good with Koftas.
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