Ingredients

The following ingredients have 4 Servings
  • 1 cup Rice (Basmati, washed, soaked for 30 mins)
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 cup Onions (chopped)
  • 1 Garlic (minced )
  • 1 cup Carrots (diced)
  • 1 cup Peas ((fresh or frozen))
  • 3 Bay leaves
  • 1 Cinnamon stick
  • 1½ cups Stock ((chicken or vegetable))
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ cup Parsley or cilantro

Instruction

  • Wash and soak rice for 30 minutes. Drain and set aside.
  • In a saute pan, add the oil and butter. Saute onions and garlic until the onions are translucent. Tip - Use a wide face skillet for cooking rice to ensure even cooking.
  • Add the carrots - saute for 2 minutes. Then, add the peas, bay leaves, and cinnamon.
  • Then, add the rice and saute it for 2 minutes. Season with salt and pepper.
  • Finally, add the stock and bring it to a boil. Once it comes to a boil, reduce the heat to an absolute simmer.
  • Cover and cook for 20 minutes. Turn the heat off and let rest for another 10 minutes. Tip - The rice will continue to cook in the residue heat making it light and fluffy.
  • After 10 minutes, add the parsley or cilantro and fluff the rice with a fork. Garnish with more fresh herbs - parsley/cilantro.