Madhur's Rice With Peas & Carrots,flavored With Cardamom

Recipe Ingredients

2 cups	320g / 11oz	Long-grain rice
2 cups	220g / 7.8oz	Carrots (medium)
3 tablespoons	45ml	Vegetable oil
3		Cardamom
1		Cinnamon stick
4		Whole cloves
1/2		Onion - in fine half-rings (medium)
2 1/2 cups	592ml	Chicken broth
		Salt
1 1/4 cups	296ml	Frozen peas - defrosted

Recipe Instructions

Put the rice in a bowl and wash in several changes of water. Drain. Cover with fresh water and leave to soak for 25 minutes or longer. Drain and leave in a strainer set over a bowl.

Peel the carrots, trim them and cut them into sticks. Cut the sticks into 1/4-inch dice.

Heat the oil in a heavy medium-sized pot over a medium-high flame. When hot, put in the cardamom, cinnamon, and cloves. Stir once or twice and put in the onion. Stir and fry until the onion browns a bit. Put in the carrots. Stir and fry for a minute. Put in the drained rice. Continue to stir and fry, turning the heat down slightly if the rice seems to stick, for 2 minutes or until the rice turns translucent and is nicely coated with the oil. Pour in the broth, adding 3/4 tsp. salt. Bring to a boil. Cover, turn heat to very low and cook for 20 minutes. Lift the cover, quickly put in the peas, cover again and cook for another 5 to 10 minutes or until the peas are tender. Mix gently before serving.

Source:
Madhur Jaffrey's Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.