*  Exported from  MasterCook II  *

         Madhur's Rice with Peas & Carrots,Flavored with Cardamom

Recipe By     : Madhur Jaffrey's Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian                           Rice & Grains
                Want To Try

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          long-grain rice
   2      medium        carrots
   3      tablespoons   vegetable oil
   3      whole         cardamom
   1                    cinnamon stick
   4                    whole cloves
     1/2  medium        onion -- in fine half-rings
   2 1/2  cups          chicken broth
                        salt
   1 1/4  cups          frozen peas -- defrosted

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 
1/4-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 3/4  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.



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