Posted in Traditional Chicken Broth
Author: Fauzia's Kitchen Fun
- 1 cup sela basmati rice ½ small onion (peeled and sliced thinly)
- ¾ sweet peas
- 1 small potato (peeled and diced in small cubes)
- 4 - 6 tbs olive oil
- 1 tsp salt
- ¼ tsp chili flakes
- ¼ tsp whole cumin seeds
- 2 cups Saffron Road chicken broth
- Wash and soak sela basmati rice for approximately two hours
- In a pot, heat oil and brown onions. When onions reach more than the caramelization point (turning dark brown), add cumin seeds and chili flakes and continue to brown until you can smell the cumin.
- Reduce heat to medium, add peas and potatoes and stir constantly so the small diced potatoes don't stick to your pot. Keep mixing for five minutes. Turn that on high and add your chicken broth and salt. Cover pot with lid and bring to a rapid boil.
- Remove the cover and add rice and allow to boil on high heat for approx 10 minutes or until broth has been reduced by ¾ or when you see small bubbles popping through the rice.
- Completely reduce heat to low, cover and simmer for 15 minutes or until done. Serve warm and enjoy with plain yogurt, pickled mango or even kachumber (cucumber, onions and lemon juice mix).