Yield: 1 servings
|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.