Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 3 to 4
© Kristen Stevens

How to Make It

Step 1    

Preheat the oven to 350°. In a small pot, combine the basmati rice and water and bring to a boil over high heat. Reduce the heat to the lowest setting, and cook, covered, for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes.

Step 2    

In a large frying pan, heat the oil over medium high heat. Add the onion and cook until it until it is softened and lightly browned, about 7 to 8 minutes. Add the carrots and cook for 2 minutes. Add the garlic and ginger and cook for 1 minute.

Step 3    

Add the tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and sea salt and cook for 3 minutes. Remove from the heat and stir in the frozen peas, Greek yogurt, raisins and sliced almonds.

Step 4    

In an ovenproof dish, spread half of the rice. Next, layer in half of the vegetables, the rest of the rice and top with the remaining vegetables.

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