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Monday, January 15, 2007

peas and cumin rice

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

  1. heat ghee in a pan, add the cumin seeds till they plump up, get aromatic and are fried but not burnt
  2. add the onion, garlic, ginger, and a pinch of salt, sauté till onions turn translucent
  3. add the peas, stir, cover and cook till peas are just done but not mushy
  4. add the rice, stir well, adjust salt to taste; off-heat garnish with cilantro
  5. 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...

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