Ingredients:
1 1/2 cups basmati rice
2 tablespoons oil
3 cardamom pods ( give them a whack to break open a little)
1/2 teaspoon cumin seeds
2 onions, thinly sliced
1/2 teaspoon fresh ginger, grated
3 garlic cloves, crushed
1 green chili peppers, minced
3 cups cold water
1 cup peas ( fresh or frozen)
vegetable oil ( for deep frying)
2 large potatoes, peeled and diced
Directions:
Wash rice under cold running water drain and allow to stand 20 minutes.
Heat the oil in a large heavy based frying pan and fry the cardamom and cumin for a few seconds.
Add the onions and fry for 10 minutes until soft and golden brown.
Add the ginger, garlic and chili and fry a few seconds more.
Add the rice and stir to coat in the onion mixture.
Add the cold water and bring to the boil.
When almost all the water has evaporated add the peas.
In the meantime, fill a wok or frypan a third full with the vegetabel oil, heat and fry the diced potatoes for 5-7 minutes until golden.
Remove with a slotted spoon and drain on absorbent kitchen paper.
When the rice is cooked, gently mix through the fried potatoes and serve.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.