This dish is ideal for party catering or for a special lunch or dinner. Preparation Time: 5 minutes Cooking Time: 30-40 minutes. Serves 4 to 5 persons
Ingredients
1 cup basmati or other long grain white rice
4 green cardamom pods
2 cups water
¾ teaspoon salt
¼ teaspoon turmeric
3 tablespoons ghee or oil
One 4 cm cinnamon stick
6 whole cloves
1/3 cup slivered or sliced almonds1 cup fresh or frozen peas
Method
Wash, drain and dry the rice. Lightly tap each cardamom pod to partially crush. Bring the water, salt and turmeric slowly to a boil in a 2-liter saucepan over moderate heat. Heat the ghee or oil in another 3 liter saucepan over moderately low heat. Fry the cinnamon stick, cloves, bruised cardamom pods and almonds in the hot ghee until the almonds turn pale golden brown.
Add the rice and sauté for about two minutes or until the grains turn whitish. Pour in the boiling salted turmeric water and fresh peas( defrosted frozen peas should be added after the rice has been cooking for about 10minutes) Stir, increase the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight fitting lid, and gently simmer, without stirring, for 15-29 minutes or until all the water is absorbed and the rice is tender and flaky.
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