Indian Spiced Rice with Peas

This recipe has become a staple in our house.

In a saute pan
2 tbsp margarine
7 green cardamom seeds
2-7 black cardamon seeds (these are optional because they are expensive and hard to come by)
1 tsp cumin seed
7 cloves
2 inch cinnamon stick
2 bay leaves
1/4 tsp ground mace

1/2 tsp minced garlic
1/2 tsp ginger paste

Saute until the cumin seeds crackle and the smell of the spices is released.
3 cups water
Add just enough of the water to the saute pan to ensure the garlic cooks thoroughly. This should take only 2-3 minutes.
1 cup long grain basmati rice
into a microwave safe round casserole pan.
Put spice mixture and remaining water in the rice bowl. Use some of the water to rinse all the spice mixture out of the saute pan. Mix well.
Microwave for 10 minutes.
1 cup frozen peas,
mix well,
and microwave another 8 minutes.
Salt to taste.
ADVICE: As you eat, you will want to set aside the cinnamon stick, bay leaves, cardamom seeds and cloves. Otherwise, you'll get a burst of flavor unknown to most western palates.

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