Basmati Rice With Raisins, Nuts and Peas

Recipe Ingredients

2 cups	320g / 11oz	Basmati rice
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Onions - thinly sliced (small)
2 teaspoons	10ml	Cumin seeds
12		Black peppercorns
8		Whole cloves
6		Cardamom pods
3		Bay leaves
1		Cinnamon
4 cups	948ml	Water
1/4 cup	59ml	Whipping cream
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Saffron threads
1 1/2 cups	355ml	Frozen peas
1/4 cup	23g / 0.8oz	Chopped almonds
1/4 cup	36g / 1.3oz	Chopped cashews
1/4 cup	40g / 1.4oz	Raisins

Recipe Instructions

Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.

Heat oil in heavy large saucepan over medium-high heat. Add onions; saute until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; saute until onions are brown, about 4 minutes.

Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.

Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.

This side dish has whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.

Source:
Bon Appetit - September 1995

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