Rice and Peas with Garam Masala
Ingredients
- 1 1/2 cup basmati rice
- 3 tablespoons vegetable oil
- 1 small onion, cut into thin half rings
- 3/4 teaspoon salt
- 1 teaspoon ground garam masala
- 4 tablespoons finely chopped fresh dill
- 2 cups chicken broth, fresh or canned
- 1 cup peas, fresh or frozen, cooked in boiling water for 2 minutes
Instructions
Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly. Heat the oil in a small, heavy pot over medium high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes. Add the drained peas. Cover tightly again and cook another 5 to 7 minutes. Stir gently before serving. Yield: 5 to 6 servings
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