Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Fragrant or basmati rice 375 mL |
| 1 tablespoon | Vegetable oil 15 mL |
| 2 \N | Whole cardamom pods 2 |
| 1 \N | Stick cinnamon 1; (2\"/5cm) |
| 3 \N | Whole cloves 3 |
| 1 small | Onion; peeled and thinly |
| \N \N | ; sliced 1 |
| 1 large | Carrot; diced 1 |
| 2 cups | Chicken stock 500 mL |
| \N \N | Salt to taste |
| 1 cup | Frozen peas; defrosted 250 mL |
Rinse rice well in several changes of water. Cover with cold water and allow rice to soak while preparing other ingredients. Drain well.
Heat oil in a medium sized saucepan. Add cardamom, cinnamon and cloves.
Stir a few times and add onions. Cook onions until browned. Add carrots and combine well.
Add drained rice and cook until rice turns slightly translucent - about 2 minutes. Add chicken stock. Add some salt if stock is unsalted. Bring mixture to a boil. Reduce heat, cover and cook gently 15 minutes.
Quickly add peas and cover again. Cook 5 minutes longer. Stir gently to combine.
Converted by MC_Buster.
NOTES : Makes 6 servings
Converted by MM_Buster v2.0l.