Rice seems like such a perfect food and I love it. I grew up eating rice everyday, and, if I don't eat it at least once a week, I really miss it.
Fragrant, long, not-so-glutinous brown basmati rice is my favorite, followed by white basmati rice, then brown rice, followed by jasmine rice and then, last bust not the least, sweet-and-sticky rice.
Certain recipes work best with certain varieties of rice; although any other variety will work just as well, this recipe feels perfect with basmati rice.
4 cups cooked white or brown basmati rice
2 cups fresh peas, or frozen peas
1 Tbsp cumin seeds
1 medium yellow onion diced finely
2-3 cloves of garlic, minced finely
1 Tbsp fresh grated ginger
½ cup cilantro leaves, for garnish
1 Tbsp home-made flavored ghee, or butter, or canola oil
salt to taste
- heat ghee in a pan, add the cumin seeds till they plump up, get aromatic and are fried but not burnt
- add the onion, garlic, ginger, and a pinch of salt, sauté till onions turn translucent
- add the peas, stir, cover and cook till peas are just done but not mushy
- add the rice, stir well, adjust salt to taste; off-heat garnish with cilantro
- serve warm with raita and curries like ridge gourd curry, or egg curry, or soya chunks curry, or, baby eggplant curry
Sometimes, I throw in some cooked chick peas as my wee tot loves this dish - for that matter, anything with peas, chick peas, corn, green beans and rice, flavored with garlic and ginger, with some sautéed onions seems to appeal to her these days...