Ingredients
- 4 cups brown rice
- 1/2 cup butter
- 4 whole cloves
- 1 cinnamon stick
- 4 cardamon pods, bruised
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1/2 cup fresh or frozen peas
- 3 1/2 cups beef stock
Instructions
- Place rice in medium bowl. Cover with cold water. Let stand for two minutes, then drain.
- Heat butter in large saucepan. Add cloves, cinnamon, cardamom and cumin seeds. Put over high heat and stir for 1 minute.
- Add turmeric. Stir over high heat for 3 minutes.
- Stir in peas, stock and rice. Bring to boil.
- Reduce heat and cover the saucepan. Simmer for about 15 minutes or until all liquid is absorbed and rice is tender.
- Remove and discard cinnamon, cloves and carmom before serving.
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