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Rice with Peas and Onions

Category: Rice

Author: Shammi, Shrewsbury

Date: 8/22/2010

Rating:

(3.1) by 19 users

Ingredients:

History: This is an easy variation of the complicated (but delicious) Indian rice dishes like biryani - those take too much time and have too many ingredients for the impatient cook. My variation is simple and does not overload the taste buds either. My partner absolutely loves it!
Description: Tasty, fragrant, light and Yummmmmy - main course with Indian side-dishes, or as side dish with Mexican meat dishes
Preparation time: 30 minutes in all
Serves: 2 generous servings

Amount/Measure/Ingredient:
1 cup long-grained basmati rice
2 tablespoons cooking oil/butter/margarine/ghee
2 cloves garlic, minced fine
2 green chillies, slit (de-veined and de-seeded, if preferred)
1/2 tsp garam masala (Indian spice mix, optional)
1 tsp jeera (cumin seeds)
1 cup cooked peas (can also add other quick-cooking vegetables like mushrooms, bell peppers, etc)
2 large onions, sliced fine (red for preference)
Handful of fried cashews, for garnish (optional)
1 tablespoon chopped cilantro (coriander), for garnish

Instructions:

Preparation:

1. Cook rice in plenty of boiling water till cooked al dente.
2. Drain rice in colander, transfer to microwave-safe dish and nuke it for three minutes on high.
3. Meanwhile, while the rice is cooking, heat the oil in a wok or saute pan.
4. Fry the cumin seeds for a few seconds, then add the slit green chillies and the garam masala, if using. Fry a few seconds longer.
5. Add the sliced onions and fry, stirring occasionally, on medium-high till they turn pink/brown.
6. Add the cooked peas/vegetables and stir fry for a few seconds.
7. Turn off the heat, put in the cooked rice and mix it carefully with the vegetables, taking care not to break the grains. Use a large fork.
8. Garnish with fried cashews; add chopped cilantro just before serving.
Serve with an Indian-style meat or vegetable curry, and yogurt seasoned with finely-chopped cucumber and cilantro, for an authentic Indian meal.

Reformatted from a recipe submitted to goodcooking.com