15 oz. basmati rice (or long-grain rice if basmati is not available)
2 tbsp. each oil and butter
1 tsp. whole cumin seeds
1 medium potato, peeled and diced into _" pieces
1 small onion, chopped very finely
2 cloves garlic, chopped very finely
1 tsp. garam masala
1/2 tsp. cayenne pepper
1 tsp. salt
1 pint vegetable stock, or water and _ tsp. salt
4 oz. frozen small green peas, defrosted
4-6 servings
Wash and rinse rice in cool water; cover with cold fresh water and soak 20
minutes. Drain rice in strainer. Heat oil and butter in medium saucepan over
medium-high heat; add cumin seeds and stir until seeds begin to pop. Add
potato, onion and garlic and stir together constantly until onion turns golden (3-4 minutes). Add drained rice, garam masala, cayenne pepper and salt; stir to coat rice grains with oil and butter. Add stock or water and bring to boil over high heat, stirring constantly. Cover with tight-fitting lid and reduce heat to very low simmer. Cook 20 minutes on stovetop over very low heat (or in pre-heated 300*F oven for 20 minutes). Remove from heat (or oven), remove lid and quickly stir peas into rice. Cover with lid and allow to stand for 5 minutes before serving.