Ingredients
- 4 black peppercorns
- 2 bay leaves
- 2 black cardamom pods
- 1 onion
- 1 cinnmaon sticks
- 240 gr brown rice
- 180 ml water
- 40 gr ghee
- 38 gr green peas
- 3 gr salt
- 1 gr turmeric
- 1 gr saffron
Heat ghee in a skillet. Saute onion over a medium heat till golden. Reserve some of the onion for garnishing later. Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well. Add the rice & stir a few times. Pour over water, stir & bring to a boil. Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes. Sprinkle with saffron & reserved sauted onion. Serve hot. Michael Pandya, "Indian Vegetarian Cooking"
