Rice with Peas& Carrots, Flavored with Cardamom recipe

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Rice with Peas & Carrots,Flavored with Cardamom

 

From my Madhur Jaffrey's Cookbook

 

2 medium carrots

3 tablespoons vegetable oil

3 whole cardamom pods (poke tiny holes in pod skin)

1 cinnamon stick

4 whole cloves

1/2 medium onion cut in fine half-rings

2 1/2 cups vegetable broth

1 1/4 cups frozen peas -- defrosted

3/4 tsp. salt

 

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.

 

 

 

 

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