Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Vegetable oil

  2. 1 tablespoon 15ml Onion - thinly sliced (medium)

  3. 1 Garlic clove - chopped

  4. 10 Whole cloves

  5. 1 Cinnamon stick

  6. 10 Cardamom pods

  7. 2 Bay leaves

  8. 1/4 teaspoon 1 1/3ml Turmeric powder - (opt)

  9. 1 1/2 cups 240g / 8 1/2oz Basmati rice

  10. 3 cups 711ml Hot water

  11. 1 teaspoon 5ml Salt

  12. 1 cup 110g / 3.9oz Frozen mixed peas & carrots

  13. 1/2 cup 80g / 2.8oz Golden raisins

  14. 1/4 cup 23g / 0.8oz Almonds or cashews

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot. Saute the onion until soft, and add the chopped garlic. The "splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30 seconds to 1 minutes.

  2. Lower the heat and add the rice. Continue to fry and stir until the rice is well coated with the spices and starts to become transparent. Add hot water (exactly double the measure of basmati rice), add salt and cover the pan. Bring to a boil, then reduce heat. Stir in peas and rice and cover.

  3. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice is tender. Taste a grain and see. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice. Do not overcook the rice - it will get sticky.


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