Once again, this is a dresscd-up alternative to plain and simple rice. Here, I add a warm mix of spices to basmati rice, showcasing its Indian heritage.
- 1 tablespoon olive oil or neutral cooking oil
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1 small onion, diced
- 1/2 teaspoon fine sea salt
- 2 cups brown basmati rice, rinsed well
- 3 1/2 cups water
- 1 cinnamon stick
- 1 cup frozen green peas, thawed, or shelled fresh green peas
Heat the oil in a large, heavy saucepan over medium-high heat until it becomes hot. Add the garlic, curry, and cumin and saute for a few seconds, or until fragrant. Add the onion and Vi teaspoon of the salt, then decrease the heat to low and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the rice and toss until the rice is coated with the oil and spices. Add the water, cinnamon stick, and the remaining 1/4 teaspoon salt.
Bring to a boil over high heat, then decrease the heat to low, cover, and simmer gently for about 30 minutes, or until the rice is tender and all the liquid is absorbed. Scatter the peas over the rice, then cover again and allow the peas to steam for 2 minutes. Transfer the mixture to a serving dish and remove the cinnamon stick. Using a fork, gently fluff the rice to loosen the grains and mix in the peas. Serve.
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