Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Basmati rice |
1 each | 1 1/2\" piece ginger, chopped |
8 larges | Garlic cloves, chopped |
4 tablespoons | Vegetable oil |
4 eaches | Whole cloves |
1 large | Black cardamom pod |
1 each | 1\" piece cinnamon stick |
2 eaches | Bay leaves |
¼ teaspoon | Black cumin seeds |
⅛ teaspoon | Mace |
1 medium | Onion, cut into half rings |
2 smalls | Carrots, diced very fine |
1 cup | Peas, if frozen, defrost |
1 teaspoon | Salt |
Wash rice very well. Cover with 5 cups water & soak for 30 minutes.
Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.
Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown.
Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas.
Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2½ cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-22-95