Cooking Mataram Badam pool.

We will need:
1 cup basmati rice (primerno180 c.)
4 green cardamom pods
40 c. raw almonds
1/4 teaspoon turmeric
3.4 teaspoon salt
2 tbsp. l. extensible. oil
1 cinnamon stick 4 cm long.
6 pcs. carnation
130 g fresh or frozen peas
Method of preparation:
Washed rice soak for 15 minutes. Then fold it into a colander and allow to dry off for 15 minutes.
Slightly open the cardamom pods. Almond Break knife in half or cut into thin slices.
Pour into a quart saucepan water. Add the turmeric and salt, stir, cover, place over high heat and bring to a boil.
Heat the vegetable oil in a two-liter saucepan over moderately low heat. Add the hot oil cinnamon, cloves, cardamom and almonds. Roast, stirring occasionally, until almonds are not acquire a light golden brown. Add the rice and cook it for 2 minutes, until the grains become translucent.
Pour in the boiling rice with turmeric water and add the peas, if using fresh. Mix, increase the heat and wait until the water boils. After boiling, immediately reduce heat to low, cover with a tight-fitting lid and cook, without stirring, for 10 minutes until all the water is absorbed and rice is tender and air.
If you are using frozen peas, the pre-wash it under hot water and leave in a colander obsushivayut for a while. And after 7 minutes after boiling the water with the rice slightly open the lid and, without stirring, quickly pour the peas in a saucepan and cover with a lid to dovarilsya Fig.
Turn off the heat, stir rice, remove major spices and let the rice "walk" on a pair of 5 more minutes. Serve hot.
Bon Appetite!


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