2 cups (400 g) 14 oz Rice, Basmati
1 cup Green peas (hara matar), boiled
2 tsp (10 ml) Vegetable oil
2 tsp (4 g) Cumin (jeera) seeds
Salt to taste
1 cup Green peas (hara matar), boiled
2 tsp (10 ml) Vegetable oil
2 tsp (4 g) Cumin (jeera) seeds
Salt to taste
method
1. Clean, wash and soak the rice for 10 minutes.
2. Heat the oil in a heavy-bottomed pan; saute the cumin seeds till they crackle.
3. Add the boiled peas and salt. Stir-fry for a few minutes and keep aside.
4. Put water to the boil in a big pot and cook the rice. Drain excess water.
5. Gently fold the peas into the rice and serve hot, accompanied by any curry dish.
2. Heat the oil in a heavy-bottomed pan; saute the cumin seeds till they crackle.
3. Add the boiled peas and salt. Stir-fry for a few minutes and keep aside.
4. Put water to the boil in a big pot and cook the rice. Drain excess water.
5. Gently fold the peas into the rice and serve hot, accompanied by any curry dish.
serving amount
serves: 4 - 5
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