This is perfect for weekday dinners or a crowd. It comes together quickly and looks great on the plate. As a side dish, this amount should feed 8 to people, instead of the 4 to 5 listed on the recipe.
Serves 4 to 5
1 1/2 cups (375 ml) long grain rice
1 tablespoon (15 ml) ghee
4 whole cloves
1 small cinnamon stick
3 or 4 cardamom pods, bruised
1 teaspoon (5 ml) cumin seeds
1/2 (2 ml) teaspoon ground turmeric
1 1/2 cups (375 ml) shelled green peas and diced carrots
2 1/2 teaspoons (12 ml) salt
3 1/4 (875 ml) cups hot water
- Wash the rice well and leave to soak in cold water for 30 minutes, then drain well.
- Heat the ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom pods and cumin seeds, for 1 minute.
- Add turmeric and rice and stir over medium heat for about 3 minutes.
- Add peas/carrots, salt and hot water. Bring quickly to the boil, then turn heat very low, cover with a well-fitting lid and cook for 25-30 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, fork rice grains lightly and serve hot with meat or vegetable curries.