Indian Spicy Rice

by Twila Whittingham (from the Melbourne Womens Choir)

Ingredients (serves 10)

2 large onions (finely sliced)
2 large chillies (finely sliced)
1 stick cinnamon
5 cloves
5 cardomoms
4 tablespoons of biriani paste
3 cups washed rice
1 tablespoon garlic
1 tablespoon ginger
1 can tinned tomatoes
2 large tomatoes chopped
½ cup fresh coriander
½ cup fresh peas

Method
Heat 3 tablespoons of oil in pan and add cinnamon stick, cloves and cardamoms. After 2 minutes add onion and chilli and cook for 4 minutes or until onion is transparent! Add ginger and garlic and cook for a further 2/3 minutes. Add coriander and stir through.
Add biriani paste and tomato and blend into entire mixture. Add washed rice and gently fold into mixture. When all grains are well coated with mixture add 4½ cups of boiling water (slowly). Add frozen peas and salt to taste. When the mixture is bubbling-reduce heat to lowest, put lid on and leave for 20 minutes. (do not open pan at this stage-because the rice is being cooked by absorbtion).