*  Exported from  MasterCook II  *
 
          Madhur’s Rice with Peas & Carrots,Flavored with Cardamom
 
 Recipe By     : Madhur Jaffrey’s Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Rice & Grains
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          long-grain rice
    2      medium        carrots
    3      tablespoons   vegetable oil
    3      whole         cardamom
    1                    cinnamon stick
    4                    whole cloves
      1/2  medium        onion -- in fine half-rings
    2 1/2  cups          chicken broth
                         salt
    1 1/4  cups          frozen peas -- defrosted
 
 Put the rice in a bowl and wash in several changes of water. Drain. Cover 
 with fresh water and leave to soak for 25 minutes or longer. Drain and leave 
 in a strainer set over a bowl.
 
 Peel the carrots, trim them and cut them into sticks. Cut the sticks into 
 1/4-inch dice.
 
 Heat the oil in a heavy medium-sized pot over a medium-high flame. When hot, 
 put in the cardamom, cinnamon, and cloves. Stir once or twice and put in the 
 onion. Stir and fry until the onion browns a bit. Put in the carrots. Stir 
 and fry for a minute. Put in the drained rice. Continue to stir and fry, 
 turning the heat down slightly if the rice seems to stick, for 2 minutes or 
 until the rice turns translucent and is nicely coated with the oil. Pour in 
 the broth, adding 3/4  tsp. salt. Bring to a boil. Cover, turn heat to very 
 low and cook for 20 minutes. Lift the cover, quickly put in the peas, cover 
 again and cook for another 5 to 10 minutes or until the peas are tender. Mix 
 gently before serving.
 
 
 
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