About the author: Denise D'silva Sankhé is a writer and creative director by profession. But that's only when she isn't eating her way across India. She re-creates the country's delicious cuisine in her Mumbai home, which she shares with her newly married husband, who has long since given up his determination to have salads for dinner.
- Yield:serves 4
- Active time: 15 minutes
- Total time:35 minutes
- 2 tablespoons ghee or vegetable oil
- 4 to 5 whole cloves
- 1-inch stick cinnamon
- 4 to 5 small green chillies, slit lengthwise
- 2 medium onions sliced thin (about 2 cups)
- 2 cups basmati rice
- 1 cup fresh or frozen green peas
- 1 1/2 teaspoon cumin powder
- 5 cups water
- Kosher salt
Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita.