- 1 cup white rice preferably the basmati rice
- 1 small onion peeled and thinly sliced (small is 1-2 inches in diameter; you can also use shallots too)
- 1- inch fresh ginger peeled and thinly sliced, lengthwise
- 1/2 cup frozen or fresh peas
- 11/2 tsp cumin seeds
- 4-5 black peppers optional
- 1 black cardamom optional
- 1-2 tbsp cooking oil I prefer to use ghee (clarified butter you can use any cooking oil
- Salt to taste
Wash and soak the rice in water for 10-15 minutes.
Heat a large pan (better to use a wide wok with deep sides). Add oil to the wok and once the oil is hot, add the cumin seeds, pepper and cardamom.
As the cumin seeds start to sputter (few seconds if the oil is hot), add the onion and ginger.
Turn the heat to low and fry the onions until they are light brown and translucent.
Add the peas and stir fry for 3-4 minutes ( 6-7 minutes if using frozen peas)
Now add two cups of water and salt to the pan and bring it to boil.
Drain the water from the soaked rice and add it to the boiling water.
Bring the rice to boil and then turn the heat to low and cover the pan.
After 10 minutes, turn off the heat. All of the water should have dried out but if not, keep it on the heat for a bit longer.
Remove the lid and cover the pan with a cotton cloth until ready to serve.
Serve with pomegranate raita or coriander chutney.
Calories: 183kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 2.4mg