Serving Size: 4
- 6 tb Vegetable oil
- 1 md Onion, thinly sliced
- 1 Garlic clove, chopped
- 10 Whole cloves
- 1 Cinnamon stick
- 10 Cardamom pods
- 2 Bay leaves
- 1/4ts Turmeric powder (opt)
- 1 1/2cBasmati rice
- 3 c Hot water
- 1 t Salt
- 1 c Frozen mixed peas & carrots
- 1/2c Golden raisins
- 1/4c Almonds or cashews
Heat the oil in a large pot. Saute the onion until soft, and add
the chopped garlic. Then "splutter fry" the cloves, cinnamon cardamom,
bayleaves and turmeric powder for 30 seconds to 1 minutes. Lower
theheat and add the rice.
Continue to fry and stir until the rice iswell coated with the
spices and starts to become transparent. Add hotwater (exactly
double the measure of basmati rice), add salt andcover the pan.
Bring to a boil, then reduce heat.
Stir in peas and rice and cover. Check the rice every 5 minutes
or so to see whether the water has been absorbed and the rice
is tender. Taste a grain and see. When the rice is done, fry the
raisins and almonds in a little oil and mix into the rice. Do
not overcook the rice - it will getsticky.