Rice with Raisins, Nuts and Peas|
Basmati Rice with Raisins, Nuts and Peas
2 c Basmati rice
2 tb Vegetable oil
2 sm Onions; thinly sliced
2 ts Cumin seeds
12 Whole black peppercorns
8 Whole cloves
6 Whole cardamom pods
3 Bay leaves
1 Cinnamon stick
4 c Water
1/4 c Whipping cream
1 ts Salt
1/4 ts Saffron threads
1 1/2 c Frozen peas
1/4 c Chopped almonds
1/4 c Chopped cashews
1/4 c Raisins
Rinse rice under cold running water. Place rice in large bowl. Add enough
water to cover by 3 inches. Let stand 20 minutes. Drain.
Heat oil in heavy large saucepan over medium-high heat. Add onions; saut?
until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom,
bay leaves and cinnamon; saut? until onions are brown, about 4 minutes.
Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and
saffron. Bring to boil. Reduce heat to low. Cover saucepan almost
completely and cook until almost all liquid is absorbed, about 20 minutes.
Add peas to rice. Cover and simmer until rice is tender, about 5 minutes.
Season with salt and pepper. Sprinkle with nuts and raisins.
>From India's restaurant in Denver, this side dish has whole peppercorns,
cardamom and cloves. They are not meant to be eaten, so discard them when
serving the rice.
Recipe by: Bon App?tit September 1995
Posted to MC-Recipe Digest by "email@example.com"
on Apr 16, 1998