Ingredients

225g basmati rice, raw, no salt
1 tablespoons rapeseed oil
1 teaspoon cumin seeds
4 whole cloves
3 x 2.5cm cinnamon sticks
1/2 teaspoon asafoetida
1 medium onion, finely chopped
175g frozen peas
175g frozen corn
450ml water
1 teaspoon cumin coriander powder
1/2 teaspoon turmeric powder
Chillies to taste, finely chopped

Method

1) Clean and wash the rice and soak for 20 minutes.
2) Heat the oil in a non-stick, thick-based saucepan on a medium heat. Add the cumin seeds, cloves, cinnamon and asafoetida, followed by the chopped onions.
3) Cook until brown, add the peas, corn and 100ml of the water, and bring to the boil for 5 minutes.
4) Add the rice, the remaining water, cumin coriander powder, turmeric and chillies to taste and bring to boil on a medium heat.
5) Let the rice bubble for 5 minutes and cover the pan. If you are using an electric cooker, turn off the heat and leave on the hot plate, until all the water has evaporated. If using gas set the gas to the lowest setting, cook until the water has evaporated and then remove from the heat. Leave the rice covered for another 5 – 10 minutes before serving.

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