Rice and Peas

The Australian Women's Weekly - Easy Curry Cookery

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups long grain rice (basmati)
• 2  tablespoons ghee or 2  tablespoons  peanut oil
• 4  whole cloves
• 1  cinnamon stick
• 4  cardamom pods, bruised
• 1  teaspoon cumin seed
• 1⁄2 teaspoon ground turmeric
• 1⁄2 cup peas (fresh or frozen)
• 3 1⁄2 cups  beef stock

Directions

1. Place rice in medium bowl, cover with cold water. Let stand for 30 minutes.
2. Heat ghee or peanut oil in large saucepan, add cloves, cinnamon, cardamom and seeds. Stir over high heat for 1 minute.
3. Add turmeric, stir over high heat for 3 minutes.
4. Drain rice.
5. Stir in peas, stock and rice into saucepan. Bring to a boil.
6. Reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed and rice is tender.
7. Remove and discard cinnamon, cloves and cardamom before serving.