Fragrant rice with aromatic spices
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fragrant or basmati rice 375 mL |
| 1 | tablespoon | Vegetable oil 15 mL |
| 2 | Whole cardamom pods 2 | |
| 1 | Stick cinnamon 1; (2\"/5cm) | |
| 3 | Whole cloves 3 | |
| 1 | small | Onion; peeled and thinly |
| ; sliced 1 | ||
| 1 | large | Carrot; diced 1 |
| 2 | cups | Chicken stock 500 mL |
| Salt to taste | ||
| 1 | cup | Frozen peas; defrosted 250 mL |
Directions
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.