INGREDIENTS:
- 1 cup Triraj Basmati rice
- 1 tablespoon butter or margarine
- 2 whole cloves
- 1 (2 inch) piece cinnamon stick
- 1 pepper, chopped
- 1 teaspoon minced fresh ginger root
- 1/4 cup green peas
- salt to taste
- 1/4 teaspoon white sugar
- 2 cups water
METHOD:
- Wash and drain the Triraj rice.
- Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
- Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.
