Title: Basmati Rice with Raisins, Nuts and Peas
Categories: Rice Side dish
Yield: 6 Servings

2	c	Basmati rice
2	tb	Vegetable oil
2	sm	Onions; thinly sliced
2	ts	Cumin seeds
12		Black peppercorns
8		Whole cloves
6		Cardamom pods
3		Bay leaves
1		Cinnamon stick
4	c	Water
1/4	c	Whipping cream
1	ts	Salt
1/4	ts	Saffron threads
1 1/2	c	Frozen peas
1/4	c	Chopped almonds
1/4	c	Chopped cashews
1/4	c	Raisins

Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain. Heat oil in heavy large saucepan over medium-high heat. Add onions; saute until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; saute until onions are brown, about 4 minutes. Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes. Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins. Makes 6 servings.

Note: From India's restaurant in Denver, this side dish has whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.

Source: Bon Appetit, September 1995. Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com. By fatfree-request@fatfree.com on Jun 16, 1997

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