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Rice with Peas and whole spices
Recipe By: Madhur Jaffrey
Serving Size: 5
Preparation Time: 0:00
Categories: Rice
Amount Measure Ingredient Preparation Method
2 1/2 tablespoons oil
5 whole clove
5 black pepper corns
1 whole cinnamon stick, 2" long
4 whole cardamom pods
2 cups rice, long grain or basmati
1 cup peas
1 tablespoon coriander ground
1 teaspoon cumin ground
1/2 teaspoon turmeric ground
1 teaspoon salt
Heat the oil in a 3 quart pot over medium heat. Add the spices and fry a
bit, 10-20 seconds. Add the rice and stir to coat with the oil and spices,
add the rest of the ingredients except the peas. Bring to a boil. reduce
heat cover tightly and cook over low heat for about 25 minutes. Add the
defrosted peas to the top of the rice and cover again for about 5 minutes.
Gently mix the rice and peas and serve. Serve with yogurt and with cut up
tomatoes, salt and pepper. This dish tastes good with Koftas.
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Per serving: 107 Calories; 8g Fat (64% calories from fat); 2g Protein; 9g
Carbohydrate; 0mg Cholesterol; 445mg Sodium
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