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A classic Indian dish using whole spices.
- 1 cup, Basmati rice – rinsed
- 2 cups, water
- 1 teaspoon, salt
- 2 teaspoons, il Fustino Mission Reserve EVOO
- 1 teaspoon, cumin seeds
- 2 cardamom pods – crushed
- 1 stick, cinnamon
- 1 bay leaf
- 1/2 teaspoon, turmeric
- 1/2 cup, frozen peas
Wash rice in three changes of water. Add the measured water, salt and washed rice to a medium pot and bring to a boil over high heat.
Place a tight-fitting lid and cook on low heat for 15 minutes. Do not open the top during cooking time.
Let sit for 5 minutes, which allows the innermost core of the rice to cook through.
Meanwhile, heat oil in a small skillet.
Add the bay leaf, cardamom pods, cinnamon and cumin seeds.
Allow mixture to sizzle for 45 seconds.
Now add the turmeric and take off the heat.
Add the cooked rice along with the peas and mix well.