Recipe - Rice And Peas With Garam Masala

1 One half cup Basmati rice
3 tablespoon Vegetable oil
1 small Onion, cut into thin half
rings
Three fourths teaspoon Salt
1 teaspoon Ground garam masala (see
note 2)
4 tablespoon Finely chopped fresh dill
2 cup Chicken broth, fresh or
canned
1 cup Peas, fresh or frozen,
cooked in boiling water for
2 minutes or until just
done

Wash the rice in several changes of water and drain. Cover generously in
water and soak for 30 minutes. Drain thoroughly.

Heat the oil in a small, heavy pot over medium high heat. When hot, add the
onion and stir until it is brown. Add the rice, salt, garam masala, and
dill. Stir for a minute. Now put in the broth and bring to a boil. Cover
tightly, turn heat to very low, and cook 20 minutes.

Add the drained peas. Cover tightly again and cook another 5 to 7 minutes.
Stir gently before serving.

Yield: 5 to 6 servings

Recipe by: Cooking Live Show #CL8873 Posted to MCRecipe Digest V1 #592 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997