Ingredients
- ¼ cup (65 ml) oil
- 2 (220 g) medium onions, sliced finely
- 2 tablespoon cumin seeds
- 9 whole cloves
- 1 small stick cinnamon
- 2 green whole chillies (optional)
- 1 ½ cups (220 g) frozen peas
- 3 cups (600 g) white basmati rice (wash and soak for half an hr in water before using)
- 3.5 teaspoon salt (or to taste)
- 4 cups/1l water (IMPORTANT: please read notes if you are changing the serving size)
Instructions
- In a pot, heat up the oil and add the sliced onions. Once they become golden, add the cumin seeds, cloves and cinnamon stick. Continue to fry the onions till they become a deep shade of gold.
- Add the peas and stir-fry them till they defrost.
- Add the water and salt, and bring to a boil. If you are adjusting the serving size, please refer to the notes for the correct quantity of water.
- Add the basmati rice.
- Cook on high heat till all the water has dried out. Stir gently with a slotted spoon, using a folding motion instead of a vigorous stir, to avoid breaking the rice grains.
- Once the water has dried out, turn the heat to the lowest setting possible, cover the pot with a tight-fitting lid and allow the rice to steam for 15 minutes. If you have a flat pan (tava), you can place this below the pot too - this helps prevent the bottom layer of rice from burning)
- Fluff well once the rice is done, even if you don't intend to have the rice straight away to prevent it from getting clumpy.
Notes
- If you are adjusting the serving size: the amount of water you use will be: 0.5x = 2.5 cups/600ml water, 2x = 7 cups/1.65l water , 3x = 10 cups/2.5l water
- If you are adjusting the serving size, the salt quantities may also change. Use a ratio of 1 teaspoon salt per 1 cup (200g) rice, + ⅓ tsp, then adjust if needed.
- If you'd like to spice this up, you can either chop the green chillies up or increase the quantity
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