Basmati rice pilaf with peas, cashews and almonds. Similar to the rice pilaf served in Indian restaurants.
Provided by LUNACITY
Categories Side Dish Vegetables Green Peas
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Rinse the rice in 3 or 4 changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- Heat 2 tablespoons of vegetable oil in a saucepan with a tight fitting lid over medium-high heat. Pour in the cumin seeds, and cook briefly until they begin to pop, about 30 seconds. Add the cardamom pods, cloves, and cinnamon stick; continue cooking for another minute until the cinnamon stick absorbs the oil.
- Pour in the rice, and stir well to completely coat with the oil. Stir in the water, salt, onion, and peas. Bring to a boil, cover with the lid, reduce heat to medium-low, and simmer until the rice has absorbed all of the water, about 15 minutes.
- Meanwhile, in a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Stir in the cashews and slivered almonds; cook until golden brown, then stir into the cooked rice.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 29.7 g, Fat 9.6 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 215 mg, Sugar 0.6 g
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