Rice and peas with garam masala
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Basmati rice |
| 3 | tablespoons | Vegetable oil |
| 1 | small | Onion, cut into thin half rings |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Ground garam masala (see note 2) |
| 4 | tablespoons | Finely chopped fresh dill |
| 2 | cups | Chicken broth, fresh or canned |
| 1 | cup | Peas, fresh or frozen, cooked in boiling water for 2 minutes or until just done |
Directions
Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly.
Heat the oil in a small, heavy pot over medium high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes.
Add the drained peas. Cover tightly again and cook another 5 to 7 minutes.
Stir gently before serving.
Yield: 5 to 6 servings
Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@...> on Apr 29, 1997