Cumin-Scented Rice with Peas and Onions Indian Recipe

Cumin-Scented Rice With Peas And Onions Indian Recipe

Ingredients

• recipe for : Pea Pulao
• 2 teaspoons safflower or other neutral oil
• 1 teaspoon cumin seeds
• 3/4 cup finely chopped or sliced red or white onion
• 1/2 to 3/4 cup green peas, fresh or thawed
• 3/4 teaspoon salt or to taste
• 3 cups water
• 1 1/2 cups long-grain white basmati rice, soaked for 30 minutes

Method

1. Heat the oil in saucepan over medium heat
2. When the oil is hot, add the cumin seeds and cook until they change color and become fragrant, about 1 minute add the onions, mix, and cook until translucent, about 5 to 6 minutes.
3. Drain the rice well and add it to the saucepan
4. Add the peas and salt, mix well, and cook for 1 minute
5. Add the water, mix, and cover
6. Reduce heat to medium-low and cook for 18 to 20 minutes
7. The water will come to a slow boil around 8 minutes and continue to simmer
8. Check at 18 minutes to see if all the water has been absorbed
9. Let the rice sit covered for 5 minutes
10. Fluff the rice and serve
11. Variations:
12. Make this with brown basmati rice: Soak the rice for 30 minutes
13. Follow steps 1 and 2.
14. Drain the rice and add to the saucepan with the cumin and onions.
15. Add the peas and salt, and cook for a minute.
16. Add 4 cups of water, mix, cover, and bring to a boil over medium heat.
17. Lower the heat to medium-low and cook for 25 to 35 minutes.
18. Check the cooking time on the package and cook longer if needed.
19. Let the rice sit covered for 5 minutes.
20. Fluff the rice and serve.

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