The delicate hint of cumin and beautiful color of green peas in this rice dish make it my favorite everyday rice. It is quick to make and very flavorful as well. I use Basmati rice when making this dish for added taste, beauty, texture and fragrance instead of using plain long-grained white rice. This rice dish can be paired with any of the dishes in my cookbooks (my favorite pairings are with curries since they have a liquid or gravy base that mix well with rice), but it is also flavorful enough to be eaten on its own. For a light meal, enjoy this rice with a side of plain yogurt or plain Greek yogurt on the side, along with a bit of spicy mango pickle. For a more nutritious version, you may use brown Basamti rice, but will need to cook it a bit longer as my recipe indicates below.
Serves 3 to 4
Prep time: 5 minutes
Cook time: 15 minutes + 5 minutes to rest
Refrigerator life: 3 days
Freezer life: 1 month
Reheating method: Place the refrigerated or defrosted rice in a microwave, sprinkle a few drops of water on it and stir periodically. Or, place the rice in a saucepan, sprinkle a few drops of water on it and warm over medium-low heat, stirring periodically.
1 cup (180 g) uncooked white Basmati rice 2 tablespoons vegetable oil 1 teaspoon cumin seeds 2 cups (500 ml) water ½ teaspoon salt ½ cup (60 g) frozen or fresh green peas
1. Place the rice in a small bowl. Rinse three or four times by repeatedly filling the bowl with cold water and carefully draining off the water. It is okay if the water is not completely clear, but try to get it as clear as you can. Pour the rice into a large sieve to drain.
2. Pour the oil into a medium saucepan and place over medium heat.
3. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black.
4. Immediately add the rice and stir thoroughly until all the rice is coated with the oil.
5. Add the water, salt, and peas. Stir to combine. Bring to a rolling boil over high heat.
6. Stir and reduce the heat to low. Cover the saucepan. Simmer undisturbed until the water is completely absorbed and you do not see any more water on the bottom of the saucepan if you insert a spoon through the rice, about 9 minutes. You might see dimples formed on the surface of the rice, which is a sign that the water is completely absorbed
7. Turn off the heat. Let rest, covered, for 5 minutes on the warm stove. Keep covered until ready to serve or let cool to room temperature and refrigerate or freeze for later. Before serving, gently fluff the rice with a fork to mix the cumin seeds and peas. Enjoy!
Use 1 cup (180 g) uncooked long-grained brown rice and 2½ (625 ml) cups water. Follow steps 1 through 5 above, but in step 5, leave out the peas. In step 6, cook for about 35-40 minutes, or until there is no more water in the saucepan. Gently mix in the peas the last 5 minutes of cooking.
Recipe and photo from "Healthy Indian Vegetarian Cooking, Easy Recipes for the Hurry Home Cook" by Shubhra Ramineni. Reprinted with the express permission of Tuttle Publishing. www.enticewithspice.com
Copyright 2011-2016 Shubhra Ramineni. All rights reserved.