Ingredients :
- 1 tablespoon of ghee or oil
- 4 cloves
- 1 small cinnamon stick
- 2 capsules of cardamom
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of turmeric powder
- 1 1/4 cup of long grain rice
- 1 1/4 cup of peas
- 2 teaspoons of salt
- 2 1/2 cups of hot water
Preparation :
Heat ghee in a pan and fry the cloves, cinnamon, cardamom and cumin.
After one minute, add turmeric and rice, and cook, stirring. Add peas, salt andwater and bring to a boil over high heat. Cover and cook 25 minutes over low heat.
Remove lid, stir gently with a fork and remove the cloves, cinnamon stick andcardamom capsules.
Serve hot.
Ghee or ghi - clarified butter
The ghee gives it a rich taste, characteristic of the cuisine of Northern India.
Nasi kuning - yellow rice
Nasi Kuning is yellow rice colored with turmeric, it is served at ceremony in Indonesia.
Jasha Maroo - minced chicken
Jasha Maroo is a minced chicken Bhutanese. This dish is simple and easy.
Beef Bengal
Beef Bengal is a very tasty dish that comes from us bangladesh.
Apple chutney - apple jam
The chutney is a sauce that accompanies the dishes india and bangladesh.
khao niao - sticky rice
khao niao is sticky rice, here's how it is traditional or prepared in Laos and Thailand. It is now a...
Butterfly shrimp – Feng Wei Xia
A dish from China which is very popular in Europe.
Banh Chung - glutinous rice cake with pork
Banh Chung is an glutinous rice cake with pork and mung beans, this is a traditional dish of Vietnam...
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
htamin - Burmese rice or rice stewed
In Burma we eat rice stewed, which prevents the rice from burning.