Spiced Rice (Marsala Bhat)

• 1 large onion, finely sliced
• 4 ounces margarine
• 2 cups basmati rice
• 1/2 pound fresh peas
• 1/4 cup golden raisins
• 1 hot green chili, finely minced
• 1 clove garlic, finely minced
• 1/2 inch piece fresh ginger, finely minced
• 1/2 cup chopped cashew nuts
• 2 ripe medium tomatoes, seeded and coarsely chopped
• Salt to taste
• 1/2 teaspoon sugar
• 4 cups boiling water
• Grated meat from 1/4 of fresh coconut
• 1/4 cup blanched almond slices, toasted
• 1 1/2 teaspoons chopped fresh coriander leaves

1. In 2 ounces of margarine saute onions until golden brown.
2. Remove onion and add remaining margarine to pan.
3. When it is hot return half of the onion to the pan with rice, peas, raisins, chili, garlic, ginger and cashews.
4. Saute over low heat, stirring constantly, for about one minute.
5. Add tomatoes, salt to taste, sugar and boiling water; raise heat and bring to boil.
6. Cook until about 1/2 cup of liquid remains in pan.
7. Lower heat, cover and simmer until rice is cooked.
8. Sprinkle with grated coconut, toasted almonds, remaining onion and coriander.

onion, margarine, basmati rice, peas, golden raisins, green chili, clove garlic, fresh ginger, cashew nuts, tomatoes, salt, sugar, boiling water, coconut, blanched almond slices, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/2193 (may not work)