Fluffy Basmati Rice with Peas & Potatoes

Tender baby potatoes and young peas gently steamed with Basmati rice.
  • 170g fresh peas, washed and shelled with both the inner and outer membranes removed (you could also use mange tout with a handful of frozen peas)
  • 700ml boiling water
  • 2 tsp salt (or to taste)
  • 8 curry leaves
  • 2 tsp cumin seeds
  • 2 1/2 tbsp ghee or butter
  • 1/4 tsp turmeric
  • 300g new potatoes, washed and quartered
  • 350g white basmati rice

Gently wash and drain the rice around 5 times in cold water. This will help to remove some starch and give you perfect fluffy rice. Leave the rice to soak in a bowl of cold water for 30 minutes and drain before you need to use it.

Boil the potatoes in salted water until al dente with 1/4 tsp turmeric added for colour.

Heat the ghee in a large non-stick pan (one with a lid). Add the cumin seeds, curry leaves and peas. Saute for a few minutes then add the rice. Combine gently until the rice is coated in the ghee and spices.

Add around 700ml boiling water, 2 tsp salt and the boiled potatoes. Bring to the boil. The water should come up about 1/2 an inch to an inch above the surface of the rice.

Turn the heat to low/medium and cover the entire surface of the rice/water mixture with a piece of foil. The foil should just sit on top of the contents of the pan so that the steam doesn't escape.

Cover the pan with a lid and leave on a low/medium heat for 10-15 mins. I would suggest checking the rice after 10 minutes. If it is almost, but not quite done, turn the heat off and put the foil and lid back on for a further 5 minutes. The rice should finish cooking perfectly in the steam.

When your rice is cooked, allow it to cool for 5 minutes and then gently separate the grains with a fork and serve with soups, stews or curries.

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