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Peas Pulao

Prep
Cook
Serves 4people
Ingredients
1
cup basmati or other long long grain white rice
4
green cardamom pods
2
tbsp canola oil
1
1-inch cinnamon stick
6
whole cloves
1/2
cup slivered almonds
2
cups water
3/4
tsp salt
1/4
tsp turmeric
1
cup fresh or frozen peas
Directions
1.
Rinse the rice in 2 or 3 changes of water; drain. Lightly tap each cardamom pod with the back of a spoon to parially crush it.
2.
Heat the oil in a large, heavy saucepan over medium heat. Add the cinnamon stick, cloves, cardamom pods and almonds. Cook until the almonds turn a pale golden color, about 5 to 7 minutes. (Watch carefully because the almonds can burn suddenly).
3.
Add the rice and saute until the grains become opaque, about 2 minutes. Pour in the water and add the salt and turmeric. Give the rice a stir, then increase heat to bring to a boil. Add the fresh peas (if using frozen peas, wait to add until after the rice has cooked, about 10 minutes).
4.
Immediately reduce the heat to low, cover with a tight-fitting lid and gently simmer, without stirring, until the water is absorbed and the rice is tender and separates into grains, about 15 to 20 minutes.

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