Burmese Rice with Peas and Fried Shallots
Ingredients:
1 cup extra fine basmati rice
3 shallots
corn or peanut oil for frying shallots
2 cardamom pods
2 whole cloves
3/4 teaspoon cumin seeds
1/3 teaspoon cinnamon
1/3 teaspoon coriander powder
1 pinch of saffron threads
2 bay leaves
1/4 cup peas (I used frozen)
1/4 cup cashews (I used Trader Joe's raw)
1/4 cup raisons
Directions:
Plan ahead! Soak the rice in a large bowl for around 2 hours. Soak and drain, rinse and drain, rinse and drain to get sediment out. It's worth it!
Slice the shallots very thin, and fry in a frying pan over medium high heat in small batches. Reserve oil that is leftover in a small bowl. Place fried shallots in a different small bowl (for now).
In the same frying pan, roast the cardamom, cloves, and cumin seeds for a few minutes. Use a mortar and pestle to grind them into powder. Set aside.
In a large pot over medium heat, place the drained rice, 2 cups of water, saffron, and bay leaves. Simmer until rice is most done absorbing the water. It shouldn't take too long. Add the ground spices, cinnamon, coriander powder, peas, cashews, raisons, shallots, and shallot oil. Stir and cook about five more minutes.
Remove bay leaves and enjoy.
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