Spiced Basmati Rice with Peas

Ready In:
47mins
Serves:
Units:

ingredients

directions

  • In a medium sauce pan bring 2 cups of water to a boil.
  • Add rice, stir and cover.
  • Reduce heat to low and cook for 20 to 30 minutes.
  • Add up to 1/4 cup water if rice becomes dry.
  • In a heavy skillet, toast cumin seeds over medium heat until fragrant about 2 minutes.
  • Stir often.
  • Add to rice and stir to blend.
  • Add peas and stir.
  • Season with lemon juice.
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@Dancer
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  1. Cinnamon Turtle
    I made this to accompany a mild curry, everyone liked it. Next time, I think I would grind the cumin seeds. The whole spices could be a little bitter when biting into them, but overall it was very nice. I rinsed the Basmati and let it sit in the colander while the water came to a boil. It came out perfectly separate and fluffy. I might add lemon zest next time for a bit of extra lemony kick.
    Reply
  2. adam.grossberg
    Quite good. I left out the peas and lemon juice and added caramelized onions. I served it with grilled asparagus and zucchini. No leftovers.
    Reply
  3. Shae Lin
    Loved it Dancer! I made this to go with Butter Chicken (338932) and Indian Spinach (252389) and DH is still smacking his lips!!! We'll have this often. Thank you.
    Reply
  4. Canadian_in_the_Bay
    I used 2/3 cup of brown rice with 1 1/3 cup of broth, and did everything else as written. I also added 1/2 tbsp of butter at the end and this made for an amazing side dish. Definitely something to be made again.
    Reply
  5. Bev I Am
    I served this rice dish this evening with our fish and it was delicious! I didn't have Cumin Seeds on hand so I substituted a very reduced amound of ground cumin seed. I added a couple tablespoons of butter and some salt with the freshly squeezed lemon juice. I will definitely prepare this again! We loved it!
    Reply
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