Rice Pilaf

Ingredients

2-4 T oil (olive)	1 t cumin seeds
1 2-inch cinnamon stick	5 cloves
2 bay leaves	2 cups basmati or long grain brown rice (uncooked)
4 cups water	1/2 t salt
1 cup frozen peas

Directions

In a 3-quart saucepan, heat the oil on high heat until it is hot. Add the cloves, cinnamon, cumin seeds and bay leaves. After a few seconds, add the rice and the water. Add the salt. Bring this mixture to a boil. Add the peas. Turn the heat to low and cook covered until the rice is cooked (whatever the normal time for cooking rice is).

Notes

For variety, add mixed vegetables, potatoes, or cauliflower. For yellow rice, add 1/4 teaspoon turmeric powder. To make it spicy, add 3/4 teaspoon of Indian chili powder.

This is excellent as a base under the potato curry main dish (not the potato curry side dish).

This recipe is from an Indian cooking class I took at Upper Arlington, given by Sunita Ruparel.