Ingredients
Rice:
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2 cups (480 milliliters) basmati rice
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2-1/2 cups (590 milliliters) water
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1/4 teaspoon (1.25 milliliters) turmeric
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1/4 teaspoon (1.25 milliliters) ground cloves
Garam masala:
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1 teaspoon (5 milliliters) ground coriander
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1 teaspoon (5 milliliters) ground clove
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1 teaspoon (5 milliliters) ground cinnamon
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1 teaspoon (5 milliliters) ground cardamom
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1 teaspoon (5 milliliters) ground cumin
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1 teaspoon (5 milliliters) black pepper
Vegetable mix:
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1 tablespoon (15 milliliters) garlic
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1 tablespoon (15 milliliters) ginger
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4 tablespoons (60 milliliters) butter, divided
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1 tablespoon (15 milliliters) vegetable oil
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1 carrot, chopped
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1 medium onion, diced
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1-1/2 cup (350 milliliters) plain yogurt
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2 tablespoons (30 milliliters) Garam Masala (see recipe above)
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1/2 teaspoon (2.5 milliliters) turmeric
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1/2 teaspoon (5 milliliters) salt
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1/2 cup (120 milliliters) green peas
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1/4 cup (60 milliliters) mint leaves, chopped
Directions
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.
Garam masala:
- In a small bowl, combine coriander, clove, cinnamon, cardamom, cumin, and black pepper.
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.
