Ingredients
|
Quantity
|
Long-grain rice
|
2 cups
|
Medium carrots
|
2
|
Vegetable oil
|
3 tbsp
|
Whole cardamom
|
3
|
Cinnamon stick
|
1
|
Whole cloves
|
4
|
Medium onion – in a fine half-rings
|
½
|
Chicken broth
|
2 ½
|
Salt
|
|
Frozen peas – defrosted
|
1 ¼ cups
|
Put the rice in a bowl and wash in several changes of water.
Drain. Cover with fresh water and leave to soak for 25 minutes or longer. Drain
and leave in a strainer set over a bowl.
Peel the carrots, trim them and cut them into sticks. Cut the
sticks into ¼ -inch dice.
Heat the oil in a heavy medium-sized pot over a medium-high flame.
When hot, put in the cardamom, cinnamon, and cloves. Stir once or twice and put
in the onion. Stir and fry until the onion browns a bit. Put in the carrots.
Stir and fry for a minute. Put in the drained rice. Continue to stir and fry,
turning the heat down slightly if the rice seems to stick, for 2 minutes or
until the rice turns translucent and is nicely coated with the oil. Pour in the
broth, adding ¾ tsp. salt. Bring to a boil. Cover, turn heat to very low and
cook for 20 minutes. Lift the cover, quickly put in the peas, cover again and
cook for another 5 to 10 minutes or until the peas are tender. Mix gently
before serving.