Pea Oulao

Ingredients

• 1 1/2 cups (370 mL) basmati rice, rinsed and soaked for 30 minutes
• 3 tablespoons (45 mL) Ghee or vegetable oil
• 1 teaspoon (5 mL) Cumin seeds
• 1 inch (2.5 cm) Cinnamon bark or stick
• 2 Cardamom pods
• 2 cloves
• Bay Leaf
• 1/2 cup (120 mL) thinly sliced onion
• 3 cups (750 mL) Frozen Peas

Directions

1. Wash and soak the basmati rice to help remove the outer starch on the grains. Strain.
2. Heat oil or ghee in a large heavy bottomed pot. Add the cumin seeds and let crackle and pop until gragrant.
3. Add the cinnamon, cardamom, cloves, and bay leaf and toast until aromatic.
4. Add sliced onions and cook until onions are soft and golden brown. Strain rice and stir gently.
5. Add water and season with salt. Cover and cook for 20 minutes or until rice is cooked and water is absorbed.
6. Fluff with a fork and add frozen peas. Cover for 3-5 minutes.
7. Fluff again and serve with onion tomato raita.