Rice And Peas In Green Spices
|Basmati rice||2 Cup (32 tbs)|
|Pure ghee||3 Tablespoon|
|Spring onions||1 1⁄4 Bunch (125 gm), chopped (Or 1 Large Bunch)|
|Ginger paste||1 Teaspoon (Ginger Pulp)|
|Garlic paste||1 Teaspoon (Garlic Pulp)|
|White cumin seeds||1⁄2 Teaspoon|
|Green cardamoms||4 (Use Whole)|
|Green chilies||3 , chopped|
|Chopped fresh coriander||2 Tablespoon|
|Chopped fresh mint leaves||1 Tablespoon|
|Frozen peas||2 Ounce (50 Gram)|
|Natural yogurt||3 Tablespoon|
|Water||3 Cup (48 tbs)|
Wash the rice at least twice, drain off the water and set the rice aside in a bowl.
Heat the ghee in a medium-sized saucepan, add the spring onions and fry for about 2 minutes before adding the ginger, garlic, white cumin seeds, green cardamoms, green chillies, fresh coriander, mint and frozen peas.
Lower the heat and stir-fry for a further 2 minutes.
Stir in the yogurt and continue to stir-fry for another 2 minutes.
Add the rice and stir to mix together.
Add the salt, pour in the water, bring to the boil, lower the heat to medium, cover the pan and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
Let the rice stand for 5-7 minutes before serving with any of the curries in this book.