Method
- Rinse the rice and soak for 30 minutes.
- Fry the onion in the oil until golden. Add the zeera and whole spices for 30 seconds, then the ginger-garlic paste.
- Add the peas, green chillies and salt and stir-fry for 3 minutes.
- Pour in the hot water and bring to the boil. Add the drained rice and cook on high until the water is level with the rice.
- Cover and cook on the lowest heat for 10 minutes. Rest for 5 minutes, then fluff.
Timings are written for Hima Original. With another rice, adjust the soak and boil to the grain.
