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Servings: 4
| 1 cup (approx. 200g) basmati (or golden sella) rice |
| 1 onion, finely chopped |
| 1 tsp cumin seeds |
| 200g, garden peas |
| 1 tbsp ghee, (cooking oil for vegan) |
| 1 tsp salt |
| 1 lemon or lime, juiced |
| Sprinkle of fresh coriander leaves to garnish |
Prepare:
| Wash the rice a few times to remove the starch. Soak in a large bowl of water and set aside. |
| Peel and chop the onion as described in the ingredients list and set aside. |
Cook:
| In a large non-stick pan, add the ghee (cooking oil for vegan) plus cumin seeds and gently fry until the seeds start to sizzle. |
| Add the onions and fry for 3-4 minutes until golden brown. Do not overcook. |
| Add the peas and gently fry for 2 minutes. |
| Drain the rice and add to the pan, gently folding everything together. |
| Add 1.5 cups (approx. 300ml) water for standard basmati and 2 cups (approx. 400ml) water for golden sella basmati rice. |
| Add the salt and lime juice and gently fold everything together. |
| Place a tight fitting lid onto the pan and reduce the heat on the cooker to the lowest setting. |
| Cook the rice for 12 minutes (standard basmati) and 15 minutes (golden sella basmati) without removing the lid. |
| Once the cooking time has passed, remove the lid and quickly fold the rice to make sure it is not sticking to the bottom of the pan. Replace the lid quickly without losing too much steam and turn the heat off the cooker. |
| Allow the rice to steam on the countertop for 5-8 minutes without removing the lid. |
Garnish:
| Fluff up the rice and garnish with a few leaves of fresh coriander. |
