Usuba
Indian Rice with Peas and Spices
Fragrant basmati rice with green peas, cashews, and traditional Indian spices. The dish is prepared using the pilaf method: rice is fried with spices, then stewed in water with vegetables and dried fruits. It turns out fluffy, with a pronounced flavor of cumin, turmeric, and garam masala.
- Total
- 35 min
- Standard serving
- 256.4 g
Ingredients
Total 14- Basmati rice
47.5 g≈ 4 tbsp - Vegetable oil
11.25 ml≈ 2 tsp - Cashew
10 g≈ 2 tsp - Caraway
0.938 g≈ 1/4 tsp - Green chili pepper
0.5 tsp - Ginger
2.048 g≈ 1/3 tsp - Water
107.5 ml≈ 7 tbsp - Green peasгорошком
45 g≈ 4 tbsp - Turmeric
1.125 g≈ 1/4 tsp - Garam Masala
0.585 g - Raisins
15 g≈ 3.5 tsp - Salt
to taste - Herbs
12.5 g≈ 2.5 stalk - Spice herb blend
2.85 g≈ 1 tsp
Instructions
- 1
Step 1
Sort through the basmati rice, rinse under cold water, soak for 30 minutes, then drain.
- 2
Step 2
Grate the ginger on a fine grater.
- 3
Step 3
Clean the green chili pepper from seeds and chop finely.
- 4
Step 4
Heat the vegetable oil in a pan over medium heat. Add cashews and fry, stirring constantly, until golden brown. Remove the nuts with a slotted spoon.
- 5
Step 5
Increase the heat slightly. Add cumin seeds, green pepper, and grated ginger to the oil. Stir and fry the spices for 1–2 minutes until the cumin seeds darken.
Add the rice and fry, stirring, for about 2 minutes.
- 6
Step 6
Pour in the water. Add turmeric, garam masala, raisins, salt, herbs, and fresh green peas (if using). Bring the water to a boil over high heat.
- 7
Step 7
Reduce the heat to minimum, cover the pot with a lid, and cook for 20–25 minutes until the water is completely absorbed and the rice becomes soft and fluffy.
- 8
Step 8
If using frozen peas: thaw them under a stream of hot water. After 15 minutes of the lid being closed, remove it, quickly distribute the peas over the rice surface, close the lid, and cook for another 5–10 minutes.
- 9
Step 9
Turn off the heat and leave the rice covered for 5 minutes. Remove the lid, add the fried cashews and fluff the rice with a fork before serving.
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