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Rice And Peas In Green Spices

Madhuri.Dixit's picture
Ingredients
  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
  Salt 2 Teaspoon
  Water 3 Cup (48 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
5

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