Basmati rice with raisins, nuts and peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basmati rice |
| 2 | tablespoons | Vegetable oil |
| 2 | smalls | Onion(s), thinly sliced |
| 2 | teaspoons | Cumin seeds |
| 12 | Black peppercorns | |
| 8 | Whole cloves | |
| 6 | Whole cardamon pods | |
| 3 | Bay leaves | |
| 1 | Cinnamon stick | |
| 4 | cups | Water |
| ¼ | cup | Whipping cream |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Saffron threads |
| 1½ | cup | Frozen peas |
| ¼ | cup | Almonds, chopped |
| ¼ | cup | Cashews, chopped |
| ¼ | cup | Raisins |
Directions
Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by three inches. Let stand for 20 minutes; drain.
Heat oil in heavy large saucepan over medium-high heat. Add onions; saut until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamon, bay leaves and cinnamon; saut until onions are brown, about 4 minutes.
Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95