| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian, Side dish, Rice, Vegetarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Ghee |
| 1 |
md |
Onion, chopped |
| 1/2 |
ts |
Turmeric |
| 2 |
|
Bay leaves |
| 4 |
|
Cloves |
| 4 |
|
Black peppercorns |
| 2 |
|
1" cinnmaon sticks |
| 2 |
|
Black cardamom pods |
| 2 |
c |
Brown rice, presoaked |
| 3/4 |
c |
Water |
| 3 |
tb |
Green peas |
| 1 |
ts |
Salt |
| 1 |
pn |
Saffron |
INSTRUCTIONS
Heat ghee in a skillet. Saute onion over a medium heat till golden.
Reserve some of the onion for garnishing later.
Add turmeric to the skillet. Stir & heat briefly. Add the rest of the
spices in order. Mix well.
Add the rice & stir a few times. Pour over water, stir & bring to a boil.
Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle with saffron & reserved sauted onion. Serve hot.
Michael Pandya, "Indian Vegetarian Cooking"
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