Rice And Peas With Garam Masala

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Basmati rice
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - cut thin half-rings (small)
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Ground Garam Masala - see * Note
4 tablespoons	60ml	Finely-chopped fresh dill
2 cups	474ml	Chicken broth - fresh or canned
1 cup	237ml	Peas - fresh or frozen
		Ground Garam Masala
1 tablespoon	15ml	Cardamom seeds
1 teaspoon	5ml	Whole cloves
1 teaspoon	5ml	Whole black peppercorns
1 teaspoon	5ml	Whole 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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8873 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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