Rice with peas and whole spices
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | 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 |
| ½ | teaspoon | Turmeric ground |
| 1 | teaspoon | Salt |
Directions
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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