This recipe and the pictures for the post have been sitting in my laptop since several months. I know, I must do a better job at posting more regularly here, but this year has kept me crazily busy right from the start. My days are in general quite hectic with a full time job and two kids that are ten and half years apart, yes they are :). In addition, we had our US citizenship processed at the beginning of this year, we signed the contract to build our new home, I changed my job after being with my previous employer for ten long years, and we made a bunch of new friends that we share our weekends with besides spending time to bring up our new home.
The rest of the year looks pretty packed as well. I have my in laws visiting us in a few weeks, my little one will soon be in her kindergarten, our new house will be ready to move in… ah! there is so much to do. Well, all these changes and events are pretty exciting, but I do miss blogging and talking to you guys. I’m trying to squeeze as much of a time as possible to make some good posts here. So, please do hang in there and continue to encourage me to give my best. I have a great bunch of enthusiastic and motivating followers here, please continue to be the best you always have been!
This recipe that I have for you here today is simple, attractive, delicious, flavorful and most importantly super quick to make. In appearance it looks like the most sought after Dum Biriyani, but it is not even a tenth as complicated as it to make. I make it for my kids very frequently and they simply love it. I serve it usually with Paneer Butter Masala or Curry Coated Chick Peas, but you’ll be more than satisfied even with some raitha or pickle. Read ahead, try out the recipe and let me know what you think about it.
Cook Time 20-25 mins
1 cup basmati rice
1 tbsp butter or vegetable oil
1/2 teaspoon cumin seeds
1 cinnamon stick
1/4 teaspoon turmeric
1/2 cup frozen green peas
1 pinch orange red food color (optional)
Rinse rice in water and set aside. Letting it soak for about 30 mins gives you best results, but you can skip this if you don’t have time.
Heat butter (or oil) in a sauce pan. Add the cumin seeds and allow them to crackle. To this, add cinnamon and cloves. Drain rice, add to the pan and saute for just a minute. Add 1.5 cups of water, salt and turmeric and allow it come to a boil after a nice stir. Cover, simmer for exactly 10 minutes and turn off heat. Immediately, mix the orange red food color in a tablespoon of water and pour on top of the rice in a circular motion. Add green peas to the rice, do not mix, put the lid back on and let it sit for 5-10 mins. During this time, the rice will continue to cook and absorb the remaining moisture to become nice, long and fluffy. This heat is just enough for the peas to get cooked as well. They’ll also retain their bright green color.
Gently mix just before serving. Garnish with roasted cashews and chopped cilantro. Enjoy with your favorite curry/raitha.