By: Esther Vasa
Ingredients:
Green Peas - 2 cups
Brown Basmati Rice – 2 cups
Water or Vegetable Stock – 4 cups
Ginger – 1 inch piece
Garlic cloves – 4
Bay leaves – 3
Cumin Powder – 1/4th tsp
Ground Cinnamon and Clove - a pinch
Extra Virgin Olive oil – 1 tbsp
Cilantro
Salt to taste
Preparation:
Soak brown basmati rice for an hour and set aside. Crush the ginger and garlic until a smooth paste is formed in a little mortar and pestle. If you don’t have a mortar and pestle, you can chop it into little bits and crush it with a knife. In a deep frying pan, put the olive oil and let it heat up a little bit. Add ginger garlic paste, cumin powder and green peas; fry for a minute. Add the soaked basmati rice and the remaining ingredients except water or stock. Fry this for 2 minutes. Transfer into a rice cooker and put in the water or stock and let it finish in the rice cooker. Transfer the rice into a serving bowl and garnish with fresh cilantro and serve it with a soup.
Preparation Time: Less than half-hour
Serves: 6
