Peas add sweet bursts of flavour to this special rice, and they combine beautifully with the
caramelised onions, too. This dish features an aromatic blend of spices, and it’s the perfect
accompaniment to any curry, or any chutneys of your choice.
1/4 cup oil 2 large onions, sliced 3 tsp cumin seeds 1 tsp garam masala 1 tsp garlic paste 1 tsp ginger paste 1 cups frozen peas defrosted 1 tomato chopped 3 cups white basmati rice (wash and soak for half an hour before using) 4 cups of hot water 3.5 tsp salt, or to taste
1. In a large pot, heat the oil and add the sliced onions. Once they become golden, add the cumin seeds, Continue to fry the onions till they become darker brown.
2. Add the garlic and ginger paste, garam masala and saute for a minute. Add the tomatoes and saute for a further 5 mins until the tomatoes have softened.
3. Now add the 4 cups of hot water the basmati rice, and the salt. Cook on high heat till all the water has evaporated. Stir once or twice with a slotted spoon. Once the water has evaporated add the peas gently stirring in and turn the heat to the lowest setting possible, cover the pot and allow the rice to steam for 15 minutes. Turn off the heat and allow the rice to sit for 10 minutes before serving.
Serve with any curry of your choice, raita, and Mango chutney.
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