We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.

Martha Stewart's Cooking School, Episode 509


Credit: Bobbi Lin

Recipe Summary

Makes 8 cups


Ingredient Checklist


Instructions Checklist
  • Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.

  • In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.

  • Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.