Updated: May 7
Prep: 1 hour. Cooking time: 30 mins. Serves 4
1 Cup Basmati Rice 1 Small Onion Finely Sliced ⅓ Cup Frozen Peas 5 Cloves 3 Green Cardamom Pods 2 1-Inch Piece of Cinnamon ½ tsp Black Peppercorns ¼ tsp asafoetida ¾ tsp cumin seeds 1 tbsp Ghee (Clarified Butter) 1 tsp Oil ¼ tsp Salt
Wash the rice, then soak for 1 hour in water and strain them in a sieve.
Boil 5 cups of water, add the rice and cook them on high heat about 85% cooked then add the frozen peas and cook for further 5 minutes up 90%.
Then rinse them in a sieve under cold water to stop the cooking and keep aside.
In a small pan heat the oil and ghee on a low flame by adding the cloves, cardamom, cinnamon and peppercorns, sauté for a minute, then add the cumin seeds, asafoetida, onions and salt.
Cook the onions as they start to get softened, remove for heat, then mix in with the rice.