Ingredients
- 1 ½ cups basmati rice, white
- 1 ½ tablespoons vegetable oil
- 1 ¼ teaspoons black mustard seeds
- ½ cup onion, finely diced
- 6 cardamom pods
- 4 whole cloves
- 3" stick cinnamon
- 2 ¼ cups simmering water
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh lime juice
- ¾ cup frozen green peas
Directions
1. Put rice in a mesh strainer and rinse with cold water several times until clear. Set aside and let drain. (The cloudy water is excellent to water plants.) |
2. Heat the oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and sauté until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, cover and bring to a boil. |
3. Reduce the heat to low, and cook until liquid is nearly absorbed, about 15 minutes. Fold in peas, cover, and cook 5-8 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve. |
Basmati Rice Pilaf with Peas. To import, drag image to your MacGourmet recipe box.