Basmati rice is a staple in most Indian households.
There are many ways that we prepare it. Sometimes it is the star of the meal and at others it is a side dish.
This dish is my go to comfort meal that is ready in about 20 minutes. I make it often and if you just change up the vegetables or other ingredients you add – you have a new dish each time.
And another thing: something I always knew but recently read a study to verify it is also exciting news. And that is that some frozen vegetables like peas can have more nutrients when frozen. Following is the link for the study:
http://www.thekitchn.com/are-frozen-vegetables-as-good-for-you-as-fresh-heres-what-you-need-to-know-244911?utm_source=k_daily&utm_medium=email&utm_campaign=04262017
So my sweet friend who I call my sweet has been trying to cook for himself and this is one dish that I know he will enjoy.
Here goes. It is very simple really.
The spices:
1 tsp. black mustard seeds or cumin seeds
2 cardamom pods
1 bay leaf
a few dry red chilies (optional)
In a tbs of oil, add the spices and cook for a minute or until the mustard seeds pop. Once they pop, add a red onion slice along with a tsp of salt and saute for about 5 minutes until they are brown and caramelized.
Once the onions are nice and brown, add a cup of frozen peas or any other frozen vegetable you like.
Stir for a minute or so and then add 2 cups of basmati rice. Now stir again to brown the rice a little.
Next add 4 cups of water and stir to break up any lumps that the rice has formed. Taste the liquid for salt and bring to a boil on high heat uncovered.
Once it comes to a boil, cover the pot and lower the heat to low.
18 -20 minutes later you have beautifully cooked rice.
Turn off the heat and let stand for about 10 minutes.
Fluff the rice with a fork and serve hot with yogurt and pickle or lentils.
You have dinner!
Until I cook again!
Indian Culinary Center, NYC 