A North Indian side with cumin, cloves and cardamom.

Basmati Rice with Peas

2 tablespoons butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cardamom pods
1 teaspoon cumin seeds
1 cup diced onion
1 cup Basmati rice
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup frozen peas
3 tablespoons cilantro, chopped

1. Saute onion, cinnamon, cloves and cumin seeds in butter over medium low heat for 5 minutes. Add water, rice and salt. Bring to a boil and cover pot. Simmer until rice is done, about 25 minutes.
2. Add cayenne pepper and peas during last 5 minutes of cooking. Stir in cilantro when finished cooking.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.