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Ingredientes
- 2 c. basmati rice
- 2 Tbsp. vegetable oil
- 1 x onion, minced
- 2 x cloves garlic, chopped
- 8 x green cardamom pods
- 1 tsp coriander seeds, crushed
- 1 x cinnamon stick
- 8 x cloves
- 1/2 tsp powdered ginger
- 4 c. water
- 1 x bay leaf Salt, to taste
- 2 c. fresh green peas Grnd pepper
- 2 c. yogurt
- 1 x cucumber, peeled, seeded and chopped
- 3 Tbsp. minced mint, or possibly to taste
- 3/4 tsp grnd roasted cumin
- 1/4 tsp chili pwdr Salt and pepper, to taste
Direcciones
- Wash rice by rinsing in cool water. Then soak in cool water for about 30 min. Drain.
- In a large nonstick saute/fry pan over medium heat, heat 1 Tbsp. oil.
- Add in onion and cook, stirring, till onion is tender. Add in garlic, and saute/fry for about a minute. Add in cardamom, coriander, cinnamon and ginger. Saute/fry for another minute and add in the rice. Saute/fry till rice is translucent/soft and begins to brown. Add in water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 min. Most of the water will evaporate and steam holes will show through rice.
- Add in peas, but don't stir. Cover tightly and let simmer for 5 min more. Turn off the heat and let sit for 5 - 10 min, covered.
- Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili pwdr and salt and pepper.
- Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.
- Yield: 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 8 servings | |
| Calories 260 | |
| Calories from Fat 53 | 20% |
| Total Fat 6.01g | 8% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.09g | |
| Cholesterol 8mg | 3% |
| Sodium 40mg | 2% |
| Potassium 246mg | 7% |
| Total Carbs 44.3g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.5g | 3% |
| Protein 6.6g | 11% |
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