Ingredients:
2 tablespoons peanut oil
1 cup onions, chopped
1 teaspoon ground cardamom
1 jalapenos, chopped
1 1/2 cups basmati rice
1/2 cup dill, chopped
1 teaspoon salt ( to taste)
3 cups chicken stock or 3 cups vegetable stock
Directions:
Heat oil in a 2 quart saucepan (you will need on that has a lid) over medium heat. Add onions, cardamom, and jalapeno; saute for about one minute. Add rice and stir until the grains are well coated, about 1 minute. Add dill and salt and saute over low heat for 2 minutes.
Add broth, cover saucepan, and cook on low until the rice is tender and has absorbed all the liquid, about 25 minutes. Let the rice stand for 5 minutes and fluff with fork.
Servings: 8
Time preparation: 5 min.
Time total: 30 min.