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Rice With Peas And Whole Spices

Madhuri.Dixit's picture
  Vegetable oil 2 1⁄2 Tablespoon
  Whole cloves 5
  Black peppercorns 5
  Cinnamon stick 2 Inch
  Cardamom 4
  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
  Salt 1 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.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Pea
Cook Time: 
30 Minutes

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1873 Calories from Fat 386

% Daily Value*

Total Fat 44 g67.5%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1970.5 mg82.1%

Total Carbohydrates 333 g111.1%

Dietary Fiber 18.5 g74%

Sugars 8.4 g

Protein 35 g70.3%

Vitamin A 22.5% Vitamin C 106%

Calcium 27.9% Iron 59.8%

*Based on a 2000 Calorie diet

Rice With Peas And Whole Spices Recipe