Rice and peas with garam masala

1 Servings

Ingredients

Quantity Ingredient
1½ cup Basmati rice
3 tablespoons Vegetable oil
1 small Onion, cut into thin half rings
¾ teaspoon Salt
1 teaspoon Ground garam masala (see note 2)
4 tablespoons Finely chopped fresh dill
2 cups Chicken broth, fresh or canned
1 cup Peas, fresh or frozen, cooked in boiling water for 2 minutes or until just done

Directions

Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly.

Heat the oil in a small, heavy pot over medium high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes.

Add the drained peas. Cover tightly again and cook another 5 to 7 minutes.

Stir gently before serving.

Yield: 5 to 6 servings

Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@...> on Apr 29, 1997

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