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Rice And Peas With Garam Masala Recipe - Cooking Index

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Rice And Peas With Garam Masala

Type: Rice
Courses: Side dish
Serves: 5 people

Recipe Ingredients

1 1/2 cups 240g / 8.5ozBasmati rice
3 tablespoons 45mlVegetable oil
1 tablespoon 15mlOnion - cut thin half-rings (small)
3/4 teaspoon 3.8mlSalt
1 teaspoon 5mlGround Garam Masala - see * Note
4 tablespoons 60mlFinely-chopped fresh dill
2 cups 474mlChicken broth - fresh or canned
1 cup 237mlPeas - fresh or frozen
  Ground Garam Masala
1 tablespoon 15mlCardamom seeds
1 teaspoon 5mlWhole cloves
1 teaspoon 5mlWhole black peppercorns
1 teaspoon 5mlWhole black cumin seeds
1   Cinnamon stick 2" long
1/3   A whole nutmeg
  A curl of mace

Recipe Instructions

* Note: Combine the ground Garam Masala ingredients in a clean and dry coffee grinder. Grind until you have a fine powder. The unused portion may be stored in a tightly lidded jar for future use.

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.

Meanwhile, cook the peas in boiling water for 2 minutes or until just done and drain. Add the drained peas to the rice. Cover tightly again and cook another 5 to 7 minutes. Stir gently before serving.

This recipe yields 5 to 6 servings.

COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8873 broadcast 04-29-1997) - Downloaded from their Web-Site -


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