Rice with Peas from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Rice with Peas from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: 1 teaspoon cumin seeds; 75 g/3 oz onion, peeled and finely chopped; enough long-grain rice to fill a glass measuring jug to the 425 ml/15 fl oz level; 3 tablespoons vegetable oil; 150–175 g/5½–6 oz fresh, shelled peas, or frozen peas, defrosted, may be substituted; 570 ml/1 pint water, or chicken stock; 1 teaspoon salt

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This rice dish is flavoured, very mildly, with cumin seeds, making it suitable for almost any kind of meal.

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Cooking tools:

Fine-mesh sieve
Pot
Stove
Mixing bowl
Chef's knife
Cutting board
Wooden spoon
Measuring cup

Ingredients

1 teaspoon cumin seeds
75 g/3 oz onion, peeled and finely chopped
enough long-grain rice to fill a glass measuring jug to the 425 ml/15 fl oz level
3 tablespoons vegetable oil
150–175 g/5½–6 oz fresh, shelled peas, or frozen peas, defrosted, may be substituted
570 ml/1 pint water, or chicken stock
1 teaspoon salt