Preparation:
Put rice, cloves, black peppers, turmeric, salt, water in 2 qt. pan. Crush cardamon seed slightly and add both husks and seeds to rice. Cover pan, bring to boil. Reduce heat and simmer about 20 min until rice is cooked. Meanwhile, wash and trim leeks. Cut crosswise in 1/2 inch slices; use tender part of green tops as well as white. Separate white part into rings. Saute leeks and carrots for 5 min. Add peas, cashews and raisins; cook for 3 minutes. Stir leek mixture into cooked rice. |
