Saffron-pea basmati rice salad

  • 30ml canola oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 clove garlic, finely chopped
  • 1 tbsp finely grated fresh ginger
  • 6 cardamom pods
  • 1 cinnamon stick
  • 2 cloves
  • 810 ml water or vegetable stock
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch saffron
  • 400g basmati rice, rinsed and drained well
  • 100g frozen peas
  • 1/2 bunch corriander, leaves coarsely chopped
  • 4 spring onion, coarsely chopped
1) Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender.

2) Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the coriander and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.

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