Begin by measuring out the rice and washing it 2 to 4 times with warm water until the water becomes clear. After the rice has been washed, leave it in warm water to soak for 30 minutes.
Tip for measuring rice: I use a plastic cup to measure out my rice, one of my cups equates to 190g of rice. For this recipe I used 2 cups which is 380g of rice. The ratio of water I use later on is 3.5 cups of water to 2 cups of rice which equates to 665ml of water for this recipe.
Whilst your rice is soaking, slice 1 medium onion and set aside.
Into a large pot, add the oil and heat for 1 -2 minutes on a high heat, once the oil is hot add in the sliced onion and cumin seeds. Fry until the onions have browned nearly all the way. On a medium high heat this should take about 7-10 minutes. Refer to the video to see how brown you need to get the onions, do not under brown them as the colour of the onions will determine the colour of your rice!
Next add in the cinnamon stick, black peppercorns, green cardamom, star anise, bay leaf and cloves, ginger and garlic paste and rinse out the bowl and fill up the bowl with water that the ginger and garlic paste was in and add to the pot. Fry for 2-3 minutes on a medium heat.
Then add in the yoghurt, rinse and fill up the bowl of yoghurt with water and add to the pot. Stir and fry for 2-3 minutes on a medium heat.
Add in the frozen peas, salt and cumin powder. Fry for 3-4 minutes on a medium high heat.
Add in the washed and soaked rice. Along with 3.5 cups of water. Stir well and put the lid on, keep on a medium heat. Check every 5 minutes by gently pushing the sides of the rice with a wooden spoon, do not stir as you will break the rice. Once the rice has been cooking for 20 minutes the water should have entirely been absorbed at this point then lower the heat to a low simmer and with the lid on cook for a further 10 minutes.
Remove the lid and enjoy! Serve with chutneys and kebabs and you’ve got an insane dinner.
