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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 46 |
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I think you all will live this way of making rice it will go well with fish or meat Ingredients:
3 tablespoons vegetable oil |
1 stick of cinnamon, about 1 1/2 inches long |
3 bay leaves |
4 whole cardamom pods |
5 whole cloves |
1 cup peas, either freshly shelled or frozen peas thawed in very hot water and drained |
1 1/2 cups long-grain rice (not parboiled) |
2 3/4 cups chicken broth |
3/4 teaspoon salt (1 1/4 if the broth is unsalted |
Directions:
1. Heat the oil in a heavy 2- to 2 1/2-quart pot over medium heat. When hot, put in the cinnamon, bay leaves, cardamom pods, and cloves. Stir the spices for 5 seconds.
2. Now add the peas. Stir and fry for a minute.
3. Add the rice, and turn the heat to low. Stir and fry the rice for about 3 minutes, Now add the chicken broth and salt. Bring to a boil.
4. Cover with a tight-fitting lid, turn the heat to very, very low, and cook, undisturbed, for 25 minutes, Turn off the heat, Let the rice rest, covered and in a warm spot, for 10 minutes.
5. Mix the rice and peas gently with a fork, and serve.
6. Note:
7. The whole spices in this dish are for flavoring only and are not to be eaten.
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