Rinse and drain 1 dry cup Basmati rice. Heat 2 Tbsp vegetable oil in a medium saucepan, then add 1 tsp cumin seeds. Let brown for about 10 seconds (do not burn), then add the rice and stir, coating the rice with the oil. Add 2 cups water, ½ tsp salt, and ½ cup frozen peas. Bring to a rolling boil, then cover and reduce to a simmer until water is completely absorbed (about 10-15 mins). Once you see dimples in the rice (indicating that all water is absorbed), turn off heat but let stand, covered, for an additional 5 mins. Recipe from Entice With Spice by Shubhra Ramineni. (May 2015)
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