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Excerpted from Indian Food Is Easy by Vijaya Selvaraju. Copyright © 2025 Vijaya Selvaraju. Photographs by Tanya Pilgrim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- 2 cups basmati rice
- 1 cup frozen green peas
- 2 Tbsp canola oil
- 1 Tbsp cumin seeds
Directions
- Place the rice in a bowl and cover with lukewarm water. Gently massage the grains until the water turns cloudy. Drain the water and repeat the process until the water runs clear. Soak for 30 minutes, then drain in a colander.
- Bring a large pot of water to a rolling boil and add the drained rice. Stir and boil for 4 to 5 minutes, or until the rice still has a bit of bite. Add the frozen peas and stir, allowing them to warm through for 1 minute.
- Drain the rice and peas and let them cool in the colander for 5 minutes, then transfer to a large baking sheet and spread out into 1 even layer
- To a small saucepan on medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast for 15 to 20 seconds.
- Pour the hot cumin and oil all over the rice. Then using a spoon or your hands, gently mix the rice to mix in the cumin.
- Transfer to a plate to serve. Store leftovers in an airtight container in the fridge for up to 4 days.