Ingredients Serves 2 - 3
- 1 cup basmati rice
- 1/2 cup green peas
- 3 tbsp oil
- 1 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1 chili pepper
- 2 bay leaves
- 1 inch/2.5 cm cinnamon stick
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
Place a small pan with 2 cups of water over high heat. When the water comes to a boil, add the rice and green peas, 1 tsp of oil and 1/2 tsp of salt. Turn the heat down to minimum.
Cover the pan and simmer for 10-12 minutes, until all the water is absorbed by the rice. Don't take off the lid during first 10 minutes of cooking. When the rice is done, turn off the heat, fluff the rice with a fork.
Prepare all the spices. Discard seeds from the chili pepper and cut it finely.
Heat up the oil in a skillet, add asafoetida, cumin and mustard seeds. After the seeds crack, add the chili pepper, bay leaves, cinnamon stick and fry for 20 seconds.
Next, add the rice, turmeric powder, cayenne pepper and mix well.
Cook for 5 minutes, stiring occasionally. Serve hot.