Peela Chaaval

Recipe Ingredients

1/2 tablespoon	7.5ml	Butter
1/4 tablespoon	3.8ml	Onion - peeled and chopped (medium)
1		Black cardamom pod
5/8 cup	148ml	Stock
1/2 teaspoon	2.5ml	Cumin seeds
1/4 teaspoon	1.3ml	Turmeric - (saffron)
1/2 cup	80g / 2.8oz	Long-grain rice

Recipe Instructions

Melt the butter in a large saucepan over medium-low heat. Add the onion and cook stirring occasionally, until the onion begins to brown.

Add the cardamom and cook for 1/2 minutes, stirring occasionally.

Add the stock and 1/4 cup water. Bring to a boil, then add the cumin seeds, turmeric and rice.

Cook over low heat for 20 minutes, stirring occasionally, until rice is tender.

This fine rice recipe comes from the UK mag BBC Vegetarian Good Food. It goes good with Indian side-dishes like baked tempeh.

Source:
Madhur Jaffrey's A Taste of India

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