This is a very popular Pakistani/Indian side dish of rice that goes great with any curry. It’s a simple one pot dish, full of aromatic flavors from whole spices, onions and peas.
Basmati rice works well in this type of a rice dish. This type of rice is very aromatic. Make sure to check the packaging on the rice to see if soaking is required. Remember to always check rice towards end of cooking time.
So much of the flavor of this rice will come from onions. So make sure you get them a nice brown color almost caramelized.
Spices and method is super easy if you follow the recipe.
- 1 cup basmati rice, rinsed
- 3 tbsp. light olive oil
- 1 tsp. cumin seeds
- few cloves
- few brown cardamom
- bay leaf
- 1 cinnamon stick
- 3-4 black peppercorns
- 1 tsp. salt (adjust to taste)
- ½ tsp. garam masala
- ½ tsp. cumin powder
- 1 cup fresh or frozen peas
- 1 small onion, sliced
- Use a medium nonstick pot for rice. Have everything ready before you start.
- On medium heat oil and add all the whole spices that is cumin seeds, cloves, cardamom, bay leaf, cinnamon stick and peppercorns. Let these sizzle in the oil about 10-15 seconds. Make sure to not let these burn.
- Add the sliced onion, and saute til the onions get a medium brown color, this will take about 5 minutes.
- Add peas, and saute the peas for about 5 minutes. Keep stirring.
- Add salt, garam masala and cumin powder, mix well and let the these spices sear for few seconds. Add about ¼ cup of water and let this mixture boil for about 5 minutes, to extract all the onion flavor.
- Add rinsed drained rice and 1½ cups of water, mix well. With heat still on medium let it come to a boil. After about 3 minutes much of water will have evaporated. Now cover the pot with a tight lid and turn the heat to the lowest setting. Let the rice cook without checking for about 15-20 minutes. Fluff with a fork.