Spiced Rice With Currants And Carrots
|Vegetable oil/Canola oil||2 Teaspoon|
|Basmati rice/Long-grain white/brown rice||1 Cup (16 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Water||2 1⁄4 Cup (36 tbs)|
|Yellow onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, peeled and shredded|
|Dried currants||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1 ln a medium-size saucepan, heat the oil over moderate heat.
Add the rice, cumin, curry powder, and turmeric and cook, stirring constantly, for 2 to 3 minutes or until the spices are fragrant and the rice is coated.
2 Stirin the water, onion, garlic, and salt and bring to a simmer.
Coverand cook until the rice is almost tender 15 minutes for white rice, 30 to 35 for brown.
Stirin the peas, carrot, currants, and pepper.
Coverand cook 5 minutes more or until the rice is tender.