A wonderful side dish that children like! This is heavy on the points but makes a wonderful main course!
Servings: 6
• 1 1/2 tablespoons vegetable oil (1 tablespoon plus 2 teaspoons) • 4 whole cloves • 3 black cardamom seeds • 6 whole black peppercorns • 2 cinnamon sticks, about 3 inches each • 2 teaspoons garlic powder • 2 tablespoons water • 1 cup frozen green peas, thawed • 2 cups uncooked basmati rice, rinsed and drained • 4 cups water • Salt to taste
Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
Add the green peas to the pan, cover and cook for about 5 minutes.
Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.
