Monday, August 1, 2011

Rice with peas

I've been a bit lazy with my rice recently, but I thought that my mackerel tikka masala deserved a little extra effort.

15 fl oz of basmati rice
23 fl oz of boiled water
2 tbsps of sunflower oil
4 cloves
4 green cardamom pods
generous handful of frozen peas

  1. Wash the rice in plenty of water to remove the starch, strain and transfer to a heavy-bottomed saucepan with the oil, cloves, cardamom pods, salt and boiling water.
  2. Stir gently, cover and bring to the boil. Add the peas, put the lid back on the pan (line it with tinfoil unless it is a very tight fit), reduce heat to absolute minimum and cook for 15 to 20 minutes.

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