Peas Pulau
From Tar Valon Library
1 tsp whole cumin seeds
3tbsp oil
Finely chopped onion
150 – 175g peas (frozen is okay)
Basmati rice – measure to 425 ml level in a measuring jug
1 tsp salt
Wash rice well in several changes of water then cover with cold water and leave to stand for half an hour. Drain before using.
Heat oil in pan, add cumin seeds, stir for a few seconds until they darken in colour. Add onion, turn down heat a little & fry until they are soft and starting to brown. Add peas, rice & salt. Cover and bring to boil, turn heat down to very low & simmer gently till rice is cooked (about 25 minutes), drain then return to pan, put clean tea towel over pan with lid on top and stand for 5 mins to absorb steam. Stir and serve.
