Rice With Peas And Whole Spices
|Vegetable oil||2 1⁄2 Tablespoon|
|Cinnamon stick||2 Inch|
|Long-grain rice||2 Cup (32 tbs)|
|Shelled peas||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
Heat oil in a 3-quart heavy-bottomed pot (with tight-fitting lid—to be used later) over medium heat.
Add cloves, peppercorns, cinnamon, and cardamom.
Stir for about 10 to 20 seconds, until spices begin to expand and change color.
Add the rice, peas if using fresh ones, coriander, cumin, and turmeric.
Stir for 3 minutes.
Add 3 cups water and salt, stir again, and bring to a boil.
Cover, and turn flame very low.
Cook for about 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: Gently mix the rice and peas and serve on large platter.
Warn diners not to bite into the whole spices.
This dish tastes good with Koftas, or with Chicken with Sliced Lemon and Fried Onions.
Also serve yogurt, plain or with cut-up tomatoes, salt, and pepper.