Bay Rice With Peas Recipe
Ingredients
| Basmati rice | 2 Cup (16 tbs) | |
| 85 g / 3 oz shelled peas | ||
| 1 tablespoon each olive and corn oil | ||
| Onion | 1 , sliced | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Salt | To Taste | |
| Bay Leaf | 1 | |
| Whole Cloves | 3 | |
| 1 small piece of cinnamon stick | ||
| Black peppercorns | 8 To taste | |
| 2 whole black cardamoms | ||
Directions
1. Wash the rice well and place it in a bowl.
2. Heat the olive oil and corn oil together in a large heavy-based saucepan and fry the onion over a moderate heat until golden brown. Add the ginger, garlic, salt to taste, the bay leaf, cloves, cinnamon, black peppercorns and cardamoms. Cook for about 30 seconds.
3. Add the rice, stirring it in gently so you do not damage it. Add the peas. Pour in 3 cups of water and bring to the boil. Lower the heat, cover the pan and cook for 10-15 minutes.
4. Let the rice rest off the heat, but still covered, for 5 minutes before serving. If you prefer, remove the cinnamon and cloves before serving.
2. Heat the olive oil and corn oil together in a large heavy-based saucepan and fry the onion over a moderate heat until golden brown. Add the ginger, garlic, salt to taste, the bay leaf, cloves, cinnamon, black peppercorns and cardamoms. Cook for about 30 seconds.
3. Add the rice, stirring it in gently so you do not damage it. Add the peas. Pour in 3 cups of water and bring to the boil. Lower the heat, cover the pan and cook for 10-15 minutes.
4. Let the rice rest off the heat, but still covered, for 5 minutes before serving. If you prefer, remove the cinnamon and cloves before serving.
Chef
