1 cup rice
2 1/2 cups of water
3 medium sized onions
2-3 bay leaves
2 big cardamom
1 cinnamon stick
1 tsp salt
3 tbsp oil
1/2 tsp garam masala
It goes well with the supplementary dish of aloo raita
- Wash the rice properly and soak in a bowl full of water for 15-20 minutes
- Meanwhile, cut the onions thinly lengthwise. If using frozen peas, please defrost (leave it outside to thaw or put it in a bowl of water)
- In a wide and heavy-based pot, heat oil. Add the dry masala (bay leaves, cardamom, cloves, cinnamon)
- Add the onions and cook till it is very slightly brown
- Add the peas to the pot after the onions have turned slightly brown. Cook for 2-3 minutes.
- Drain the rice and add it to the pot. Add the water as well
- Add the salt and garam masala and stir gently so that the rice grains do not break.
- Let the water boil and then reduce the gas and cover the pot with a lid
- Check after 15 minutes to see that the rice has fluffed up and the water has dried. Squish one pea and the rice to check if it is done. Make sure not to overcook it as the rice becomes lumpy and sticks together.
Supplementary dish (Aloo Raita)
1/2 kilo thick curd – can even use greek yoghurt
1 medium potato
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder (optional)
1/2 tsp cumin/jeera powder
- Boil the potato in either a pressure cooker or in a pot of water (approx 2 long whistles in the pressure cooker and 10-12 minutes in the pot)
- Once boiled, take it out and keep aside till it has cooled down.
- Ensure that the curd is cold. Take it out of the fridge and whisk it in a bowl till it becomes a smooth and thick consistency.
- Add salt, pepper, cumin/jeera powder and chilli powder. Whisk again till it has blended nicely.
- Chop the potato into cubes and add it to the yoghurt.
- Mix gently
Enjoy this simple and easy to make dish!