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LOCATION: Recipes >> Beans >> Rice and Peas with Garam Masala

Print this Recipe    Rice and Peas with Garam Masala

1 1/2 cups basmati rice
3 tablespoons vegetable oil
1 small onion, cut into thin half rings
3/4 teaspoon salt
1 teaspoon ground garam masala
4 tablespoons finely chopped fresh dill
2 cups chicken broth, fresh or canned
1 cup peas, fresh or frozen, cooked in boiling water for 2 minutes

Wash the rice in several changes of water and drain. Cover generously
in water and soak for 30 minutes. Drain thoroughly. Heat the oil
in a small, heavy pot over medium high heat. When hot, add the
onion and stir until it is brown. Add the rice, salt, garam masala,
and dill. Stir for a minute. Now put in the broth and bring to a
boil. Cover tightly, turn heat to very low, and cook 20 minutes.
Add the drained peas. Cover tightly again and cook another 5 to 7
minutes. Stir gently before serving.

Yield: 5 to 6 servings

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