Tahiri Rice.
Ingredients.
50g / 2oz of ghee or butter.
1 small onion chopped.
For the garam masala.
4 to 6 small green cardamoms.
2 to 3 large cardamoms.
6 cloves.
1 bay leaf.
1cm / 1/2 inch piece of cinnamon stick.
1 teaspoon of black cumin seeds.
----------------------------
50g / 2oz of peas.
2 cups of Basmati rice rinsed, soaked and drained.
About 1 1/2 teaspoons of salt.
4 cups of water.
Method.
1. Melt the ghee or butter in a large pan, add the onion and fry until golden brown.
2. Lower the heat and add the cardamoms,cloves, bay leaf, cinnamon and cumin seeds. Fry for 30 seconds.
3. Add the peas, fry for 1 minute, then add the rice, sprinkle with salt and stir gently a few times.
4. Add the water, bring to the boil and stir briefly.
5. Cover and cook over a very low heat without stirring for 10 to 15 minutes until the water is fully absorbed. If the rice is not fully cooked by the time the water is absorbed, add about 1 tablespoon of warm water and continue cooking.
Transfer to a warm serving dish and lightly separate thegrains of rice with a fork.
Serves 4 to 6.
If you like you can use 50g / 2oz of mixed unsalted nuts instead of the peas in this recipe.
