The signature flavour of this fragrant Indian rice dish comes from the cinnamon stick, bay leaf and cloves. Although brown basmati rice isn't traditionally used, it adds fibre and a nice texture. Adding the frozen peas at the end keeps them bright green.
- Portion size 10 servings
- Credits : Canadian Living Magazine: March 2012
MethodCut onion in half. Thinly slice one of the halves and set aside. Dice remaining half.
In saucepan, heat 1 tbsp of the butter over medium-high heat; cook diced onion and garlic, stirring occasionally, until softened, about 3 minutes. Add cinnamon, cardamom, cloves and bay leaf; cook until fragrant, 1 minute.
Stir in rice to coat; toast, stirring, for about 1 minute. Add 2 cups cold water, 1/2 tsp of the salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, 30 to 35 minutes.
Remove from heat. Add peas; fluff with fork. Let stand, covered, for 10 minutes. Discard cinnamon, cardamom, cloves and bay leaf.
Meanwhile, in small skillet, heat remaining butter over medium-high heat; cook sliced onions, stirring occasionally, until golden brown, about 6 minutes. Stir in almonds and remaining salt. Serve over rice.
Nutritional facts Per each of 10 servings: about
- Fibre 3 g
- Sodium 200 mg
- Sugars 2 g
- Protein 4 g
- Calories 168.0
- Total fat 5 g
- Potassium 57 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
- Iron 6.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 3.0