Ingredients. ------------ 1 cup Basmati rice 1 medium onion, chopped 12oz package frozen peas 4 cloves 1 small stick cinnamon 1 clove garlic(minced): optional 2 to 3 bay leaves 2 tbsp oil (more if you like)
Method. ------- Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow the pot to come to a boil. Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates.
Zahd Mehmood wrote on 13 Oct 2005 in rec.food.cooking
Quoted message said:
Dear Friends,
Hope you will like the below recipe.
Ingredients. ------------ 1 cup Basmati rice 1 medium onion, chopped 12oz package frozen peas 4 cloves 1 small stick cinnamon 1 clove garlic(minced): optional 2 to 3 bay leaves 2 tbsp oil (more if you like)
Method. ------- Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow the pot to come to a boil. Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates.
I think this recipe would be better if you stirred in the frozen peas after the rice was cooked...say about 5 minutes prior to serving. That way they'd retain some of their flavour and not be so mushy.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
"Zahd Mehmood" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Dear Friends,
Hope you will like the below recipe.
Ingredients. ------------ 1 cup Basmati rice 1 medium onion, chopped 12oz package frozen peas 4 cloves 1 small stick cinnamon 1 clove garlic(minced): optional 2 to 3 bay leaves 2 tbsp oil (more if you like)
Method. ------- Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow the pot to come to a boil. Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates.
In nothern Italy make a similar dish called "Risi e bisi"= Riso e piselli=Rice and peas. it is a light dish, I like it. Thank you for having remember me!
I think this recipe would be better if you stirred in the frozen peas after the rice was cooked...say about 5 minutes prior to serving. That way they'd retain some of their flavour and not be so mushy.
Yes, we do the same thing with fried rice and put the frozen peas in right before removing from the heat.
You are right, but reason as I put peas in my recipe before is that if you put peas some time before the rice cooked, peas taste will be in the rice as well and it will give you a nice taste and smell of peas in rice.
But I will try your way and if I like, I will tell you.
thanks for your correction.
regards
zahid
Mr Libido Incognito said:
Zahd Mehmood wrote on 13 Oct 2005 in rec.food.cooking
Quoted message said:
Dear Friends,
Hope you will like the below recipe.
Ingredients. ------------ 1 cup Basmati rice 1 medium onion, chopped 12oz package frozen peas 4 cloves 1 small stick cinnamon 1 clove garlic(minced): optional 2 to 3 bay leaves 2 tbsp oil (more if you like)
Method. ------- Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow the pot to come to a boil. Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates.
I think this recipe would be better if you stirred in the frozen peas after the rice was cooked...say about 5 minutes prior to serving. That way they'd retain some of their flavour and not be so mushy.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
