- 400ml (14 fl oz) water
- 200g (7 oz) basmati rice
- 50g (2 oz) frozen garden peas
- 1 teaspoon cumin seeds
Cook:25min › Ready in:25min
- In a saucepan, combine water and rice, and bring to the boil. Stir well, reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
For authentic Indian-style rice, wash the rice before cooking to get rid of some of the starch. Put rice in a bowl and mix vigorously with water, then drain. Repeat this process five to seven times. Your rice will turn out fluffier and less starchy this way!
Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice. - 15 Sep 2008
had this with jerk salmon fillets yum yum - 21 Jul 2011
Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen. - 15 Sep 2008