Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Basmati rice 2 ea Bay leaves
1 ea 1 1/2" piece ginger, chopped 1/4 ts Black cumin seeds
8 lg Garlic cloves, chopped 1/8 ts Mace
4 tb Vegetable oil 1 md Onion, cut into half rings
4 ea Whole cloves 2 sm Carrots, diced very fine
1 lg Black cardamom pod 1 c Peas, if frozen, defrost
1 ea 1" piece cinnamon stick 1 ts Salt

Wash rice very well. Cover with 5 cups water soak for 30 minutes.
Drain thoroughly. Blend together the ginger garlic with 1 tb water
until you have a paste.

Heat oil in a heavy pot over medium-high heat. When very hot, add
cloves, cardamom, cinnamon, bay leaves, cumin seeds mace. Stir
once add onion rings. Stir-fry till the onion turns reddish brown.
Add garlic-ginger paste. Fry for 2 minutes. Put in carrots peas.
Stir fry for 1 more minute. Add drained rice salt. Lower heat a
little stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water
bring to a boil. Cover tightly reduce heat to very low. Cook
gently for 25 minutes.

Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 03-22-95

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