This flavorful rice dish can be eaten on its own with some naan or chapati as a light meal, or it can be served as part of an Indian meal. What make this great for me (aside of course, from the cumin!}, is the ghee (clarified butter). I’ve made clarified butter by cooking out the milk solids, and have used that in Indian cooking, but it is never the same as store-bought ghee. Ghee is what makes this rice dish Indian (to me, at least). For a few years now, I’ve made sure that I have it on-hand in the pantry — it seems to keep for quite a while!. Anyway, please give this dish a try, and let me know what you think. I made it this past weekend with lamb korma, another delicious recipe for which I’ll be blogging about soon!
15 oz long-grain rice
6 cups water, divided
1 Tbsp ghee
1 tsp cumin seeds
1 small onion, finely diced
1 cup fresh or frozen peas
1 tsp salt
Rinse rice well in cold water, changing the water until it is no longer cloudy.
Place rice and 4 cups cold water in a medium bowl and let stand 30 minutes; drain.
Meanwhile, heat ghee in a medium sauce pan over medium heat. Add cumin seeds and stir for a few seconds. Add onions and sauté 8 minutes, or until onions begin to brown. Stir in peas, rice and salt. Stir-fry for about 4 minutes. Stir in 2 cups cold water, turn heat to high and bring to a boil. Reduce heat to very low, cover and simmer for 25 minutes. Remove from heat and fluff rice with a fork. Cover, and let stand for at least 5 minutes. Serve as a component of an Indian meal.