A recipe from Nik Sharma.
Ingredients
- 2 cups uncooked basmati rice
- 3 tablespoons ghee divided
- 2 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 1/2 teaspoons cumin seeds
- 1 1/2 cups fresh or frozen peas
- 4 cups water
- 2 teaspoons sea salt
- 1/4 cup fresh coriander leaves for garnish
- 1 1/2 teaspoons cumin seeds
- 1 1/2 cups fresh or frozen peas
- 4 cups water
- 2 teaspoons Kosher salt
- 1/4 cup fresh cilantro leaves for garnish
Servings:
Instructions
- Pick through the rice for any stones or dirt. Place rice in a fine wire-mesh strainer, and rinse under cool tap water until water is no longer cloudy. Transfer rice to a medium bowl; add water to cover, and soak 30 minutes.
- Heat 2 tablespoons ghee in a medium saucepan over medium-high. Crack cardamom pods with the flat edge of a knife, and add them to the ghee with the cloves, bay leaves, and cumin seeds. Cook, stirring often, until spices are fragrant, 30 to 45 seconds.
- Add peas, and cook, stirring often, 1 minute. Drain rice completely, and add it to saucepan. Cook, stirring often, until rice grains are completely coated with ghee, 1 minute to 1 minute and 30 seconds.
- Add 4 cups water and salt, and bring to a rolling boil over high. Reduce heat to low; cover pan with a lid, and cook until most of the water has evaporated, 10 to 12 minutes.
- Remove from heat, and let stand 5 minutes. Remove and discard cardamom pods, cloves, and bay leaves. Add remaining 1 tablespoon ghee, and fluff rice mixture with a fork. Garnish with cilantro.
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