Monday, January 18, 2010

Mattar Palao:

1 medium onion Thin Sliced
¼ cup Olive Oil
1 tea spoon salt
½ tea spoon Cumin seeds
1/2 teaspoon black peppercorns
1 stick cinnamon
1 black cardamom (slightly cracked open)
2 cups 'basmati' rice
3 cups water or chicken stock
1 teaspoon Garlic pureed
2 cups frozen peas

Heat oil in a deep cooking pot, add the cumin seeds, stick cinnamon, black peppercorns and the black cardamom and sauté spices for 15 to 20 seconds and then add the sliced onions. Cook on medium low heat stirring occasionally for even browning. When the onions turn a light golden color add the garlic, salt and the peas stir for a couple of minutes and add the rice. Sauté the mixture for 3 to 5 minutes and then add the chicken stock or water, liquid should be enough to cover the rice about 1/4 of an inch. Cover and cook for 10 to 12 minutes on a medium high flame, once the liquid starts to bubble set the pot with the cover on into a 350 degrees pre heated oven for about 20 minutes, lower the oven to 250 degrees and let the rice steam bake for another 20-30 minutes. Remove from oven and keep covered until ready to serve. Rice pot can be kept warm in the oven set to 'warm' until ready to serve! Sprinkle with additional cumin seeds if desired.

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