6 Servings 25 min Cook
2 Tbsp Vegetable Oil
1/4 Tsp Cloves
1/4 Tsp, ground Cardamom
6 Dash Peppercorn
1/2 Tsp Cinnamon
2 Tsp Garlic Powder
2 Tbsp Water
1 Cup Peas
2 Cup White Rice
4 Cup Water
1/2 Tsp Salt
Heat the oil in a deep heavy skillet over low heat.
Add the cloves, cardamom seeds, peppercorns, and cinnamon sticks.
Cook for a few minutes to bring out the aroma of the spices.
Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
Add the green peas to the pan, cover and cook for about 5 minutes.
Add the remaining 4 cups of water and rice to the pan.
Season with a little salt.
Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed.
Taste, and adjust the salt before serving.