Ease of preparation rating: Medium
Yield: 4 portions
Ingredients:
For the rice:
2 cups (480 ml) basmati rice
2½ cups (590 ml) water
¼ teaspoon (1.25 ml) turmeric
¼ teaspoon (1.25 ml) ground cloves
For the Garam Masala:
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground clove
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground cardamom
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) black pepper
For the vegetable mix:
1 tablespoon (15 ml) garlic
1 tablespoon (15 ml) ginger
4 tablespoons (60 ml) butter, divided
1 tablespoon (15 ml) vegetable oil
1 carrot, chopped
1 medium onion, diced
1½ cup (350 ml) plain yogurt
2 tablespoons (30 ml) Garam Masala (see recipe above)
½ teaspoon (2.5 ml) turmeric
½ teaspoon (5 ml) salt
½ cup (120 ml) green peas
¼ cup (60 ml) mint leaves, chopped
Method:
For the rice:
In a large pot, combine rice, water, turmeric, and cloves.
Bring to a boil, cover, reduce heat and let cook on low for twelve minutes. Remove from heat and set aside.
For the Garam Masala:
In a small bowl, combine coriander, clove, cinnamon, cardamom, cumin, and black pepper.
For the vegetable mix:
Finely chop garlic and ginger.
Heat half the butter and oil in a large pan, add onions and carrots, and cook until onions are lightly browned.
Add ginger, garlic, and Garam Masala, sauté for two minutes.
Add turmeric, salt, and yogurt, stir to combine, cover and cook for five minutes.
Fluff rice with the other half of the butter, add peas.
To serve:
Add cooked rice mixture and chopped mint to the vegetable mixture, combine all and serve.
