Summary

Ingredients

• 4 cup Basmati
• water
• 2 cup peas, fresh or frozen
• 1 medium onion (s)
• 1 clove garlic
• 4 carnation (s)
• 1 bay leaf
• 1 stick cinnamon (small )
• 1 teaspoon black peppercorns
• 2 cardamom pods, black
• 1 teaspoon cumin or caraway seeds
• 1 teaspoon coriander
• salt
• chili
• 0.5 ½ cup vegetable oil or other fat

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Instructions

1. Wash the rice and set aside with water. Finely chop the onion and garlic and put them in a saucepan with fat (oil, clarified butter, vegetable fat, etc.) and let them brown properly.
2. It is important not only to make the whole thing glassy, but not too dark either. This gives the rice a nice color. Extinguish the onions with 8 cups of water.
3. Now add the spices and the peas. As soon as the water boils, drain the rice and add it to the saucepan. Let it cook properly for 2 - 3 minutes. Then turn the stove down to a lower heat.
4. Now leave the pot on the stove until all the water has been absorbed. Serve with tomato and onion salad. This dish is a very good accompaniment to stews.