- 500g basmati rice
- 6 tbsp vegetable oil
- 2 tsp cumin seed
- 8 clove
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 3 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 green chilli, split lengthways, but not cut all the way through
- 3 bay leaf
- 700ml vegetable stock
- 250g frozen pea
Wash the rice, then soak in enough cold water to cover for 15 mins. Meanwhile, heat the oil in a large pan with a lid, add the cumin seeds and cloves, then fry until fragrant. Stir in the onions, then reduce the heat and cook with the lid on for 10 mins, stirring occasionally or until soft. Add the chillies and bay leaves, then increase the heat and fry until the onions are golden.
Drain the rice, then add it to the onions and spices, stirring to coat the grains with oil. Cover the rice with stock and bring to a simmer. Scatter the frozen peas on top, put the lid on, then cook on a very low heat for 12-15 mins – don’t be tempted to remove the lid.
Turn the heat off and leave, with the lid on, for another 5 mins. Lightly fluff up the rice with a fork before serving.