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PrintBASMATI RICE AND PEAS WITH CURRY LEAVES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy pan and add the curry leaves, mustard seeds, onion seeds, fenugreek leaves, garlic, ginger and salt and stir-fry for about 2 minutes.
- Drain the washed and soaked rice, add it to the pan and stir gently.
- Add the frozen peas and water and bring to the boil. Lower the heat, cover with a lid and cook for at least 20 minutes. Remove from the heat and leave to stand, for 8-10 minutes.
- When ready to serve. Spoon the mixture onto serving plates.
INGREDIENTS
- 250 grams basmati rice
- 1 tablespoon Cooking oil
- 6-8 curry leaves
- ¼ teaspoon mustard seeds
- ¼ teaspoon onion seeds
- 2 tablespoon fresh fenugreek leaves
- ¼ teaspoon crushed garlic
- ¼ teaspoon grated fresh root ginger
- ¼ teaspoon salt
- 125 grams frozen peas
- 450 ml water
29 comments for “Basmati Rice and Peas with Curry Leaves”
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