KCB 2.9: Rice with Green Peas and Almonds
Rice with Green Peas and Almonds
This fancy rice dish is ideal for party catering or for a special lunch or dinner.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 30-40 minutes
• YIELD: Enough for 4 or 5 persons
• COOKING TIME: 30-40 minutes
• YIELD: Enough for 4 or 5 persons
• 1 cup (250 ml) basmati or other long-grain white rice
• 3/4 teaspoon (3 ml) salt
• 4 green cardamom pods
• 2 cups (500 ml) water
• 1/4 teaspoon (1 ml) turmeric
• 3 tablespoons (60 ml) ghee or oil
• one 4 cm (1 1/2-inch) cinnamon stick
• 6 whole cloves
• 1/3 cup (85 ml) slivered or sliced raw almonds
• 1 cup (250 ml) fresh or frozen peas
• 3/4 teaspoon (3 ml) salt
• 4 green cardamom pods
• 2 cups (500 ml) water
• 1/4 teaspoon (1 ml) turmeric
• 3 tablespoons (60 ml) ghee or oil
• one 4 cm (1 1/2-inch) cinnamon stick
• 6 whole cloves
• 1/3 cup (85 ml) slivered or sliced raw almonds
• 1 cup (250 ml) fresh or frozen peas
1. Wash, drain, and dry the rice.
2. Lightly tap each cardamom pod to partially crush.
3. Bring the water, salt, and turmeric slowly to a boil in a 2-litre/quart saucepan over moderate heat.
4. Heat the ghee or oil in another 2-litre/quart saucepan over moderately low heat. Fry the cinnamon stick, cloves, bruised cardamom pods, and almonds in the hot ghee until the almonds turn pale golden brown.
5. Add the rice and saute for about 2 minutes or until the grains turn whitish. Pour in the boiling salted turmeric water and fresh peas (defrosted frozen peas should be added after the rice has been cooking for about 10 minutes). Stir, increase the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 15-20 minutes or until all the water is absorbed and the rice is tender and flaky. Serve hot.
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