Rice With Peas
|Vegetable oil||2 Tablespoon|
|Black mustard seeds||1⁄2 Teaspoon|
|Long grain rice||2 Cup (32 tbs)|
|Chicken broth||3 Cup (48 tbs) (Fresh / Canned)|
|Shelled peas||1 Cup (16 tbs) (Fresh / Frozen)|
Over medium flame, heat the oil in a 3-quart heavy-bottomed pot (with tight-fitting lid—to be used later).
When hot, add the mustard seeds and wait until they begin to darken (10 to 20 seconds).
Put in the rice, and the peas if you are using fresh ones.
Stir for a minute.
Add broth and salt.
Bring to a boil.
Cover and reduce flame to very, very low.
Leave to cook for 25 to 30 minutes.
If you are using frozen peas, defrost them by placing a cupful in colander and running under hot water.
Leave to drain.
When rice has cooked 25 minutes, lift cover off and quickly put defrosted peas on top of rice.
Replace cover and cook about 5 minutes longer or until done.
To serve: Mix the rice and peas gently and serve on large platter.
This is a relatively bland dish.
It goes well with Indian lentils and meats, and equally well with almost any American meat dish.