Ingredients
4 cups CARIB PEARL RICE
12 cups water
2 tsps salt (or salt to taste)
4 cloves
4 cardamom pods spice (you can mix equal parts cinnamon and nutmeg or cinnamon and ginger as a substitute to these pods)
1 two-inch cinnamon stick
3 tbsps Ghee (vegetable oil)
½ tsp dark mustard seeds
½ tsp cumin seeds
¼ tsp chili flakes
2 medium-sized onions
2 red sweet peppers
6 chopped pegs garlic
½ tsp turmeric
Method
- Bring 4 cups of water and salt to a boil. Add rice and stir. Add the cloves, cardamom pods (or substitute) and the cinnamon and let simmer for 10 minutes. Cook longer if rice is still too hard.
- When rice is cooked to your liking, drain into a colander and rinse with cold water to stop the cooking process.
- Remove cloves, cardamom pods and cinnamon and discard.
- Heat ghee (oil) over medium high in a pan large enough to hold 4 cups of rice. Sauté mustard, cumin seeds and chill flakes.
- Add onions after the mustard seeds have started popping and sauté for 5-7 minutes until onions are brown.
- Add garlic and sweet peppers and sauté for 2-3 minutes.
- Add rice to sautéed herbs and mix thoroughly. Sprinkle turmeric over rice and mix. Cook for another 3-4 minutes stirring often.
Serves 10