| 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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