Course: Mains
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
- 200 g/1 cup Basmati rice
- 200 g/1 ½ cup green peas (I use frozen peas)
- 1 ¾ cup water
For Tadka or Masala:
- 2 tbsp butter or any oil of your choice
- 1 tsp cumin seeds
- 3 brown cardamom pods
- 2 bay leaves
- 2 small cinnamon stick
- 1 onion, thinly sliced
- ¾ tsp of rock salt
For decoration:
- 10 cashews, lightly browned
- Few coriander stigs (optional)
Method:
- Wash the rice 3 times in cold water and keep aside.
- Place a large saucepan on medium heat and add butter.
- As soon as it melts, add cumin seeds, cardamom pods, bay leaves, cinnamon stick and stir it for a minute
- Add onion and stir nicely. As soon as the colour of onion changes to light pink, add salt and soon after add rice and stir until all the water seems to have evaporated and it seems to become a little bit transparent.
- Add peas and mix these nicely.
- Add water and bring it to a boil.
- Once boiled, stir with a spatula and reduce the heat to the lowest temperature and cover the pan.
- After the heat is reduced, it generally takes approximately 15 minutes to be ready.
- After 15 minutes, take out a few grains of rice and press with fingers to check if these are done. One tip to check if rice is cooked is that you can see holes on the top once these are cooked.
- Transfer rice to a serving plate and fluff it with a fork, decorate with cashews and coriander leaves.
- Serve while it is still hot.
Special Notes:
- Rice tastes best when served with Rajma, Chole, Paneer Sabz Bahar and Dal Makhni to name a few.
- To make it vegan, any oil can be used instead of butter.
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