Madhur's Rice with Peas & Carrots,Flavored with Cardamom
Recipe By : Madhur Jaffrey's Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Indian Rice & Grains
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Amount Measure Ingredient -- Preparation Method
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2 cups long-grain rice
2 medium carrots
3 tablespoons vegetable oil
3 whole cardamom
1 cinnamon stick
4 whole cloves
1/2 medium onion -- in fine half-rings
2 1/2 cups chicken broth
salt
1 1/4 cups frozen peas -- defrosted
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.
