Instructions: * Note: Combine the ground Garam Masala ingredients in a clean and dry coffee grinder. Grind until you have a fine powder. The unused portion may be stored in a tightly lidded jar for future use.

Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly.

Heat the oil in a small, heavy pot over medium-high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes.

Meanwhile, cook the peas in boiling water for 2 minutes or until just done and drain. Add the drained peas to the rice. Cover tightly again and cook another 5 to 7 minutes. Stir gently before serving.

This recipe yields 5 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.