- 1 1/2 cups [375 mL] long grain rice
- 3 cloves
- 3 whole black peppercorns
- 1/4 teaspoon [1 mL] turmeric
- 1/2 teaspoon [2.5 mL] salt
- 2 1/2 cups [625 mL] water
- 6 whole cardamom seeds
- 2 small leeks
- 2 tablespoons [30 g] butter or margarine
- 1 medium carrot, grated
- 1 cup [250 mL] frozen green peas, thawed
- 1/4 cup [60 mL] cashew nuts
- 1/4 cup [60 mL] raisins
- 3 hard-boiled eggs, into wedges [optional]
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- Mix together rice, cloves, whole black peppercorns, turmeric, salt and water into an 8-cup [2-L] casserole.
- Lightly crush cardamom seeds between your fingers before adding, wrappers and seeds, to rice mixture.
- Cover casserole and bring mixture to a boil over high heat.
- Lower heat to low and leave to simmer, covered, for approximately 20 minutes.
- Rinse then slice white part and tender part of green of leeks into 1/2-inch [1.3-cm] thick slices.
- Break-up slices into rings.
- Into a large frypan, melt butter or margarine over medium heat.
- Add leek rings and grated carrot.
- Cook, stirring from time to time, for 5 minutes.
- Mix in thawed green peas, cashew nuts and raisins.
- Cook, stirring, for approximately 3 minutes more; remove from heat.
- Mix into done rice.
- Spoon rice into a serving bowl and serve, garnished with hard-boiled egg wedges if desired.
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