Basmati Rice with Peas & Curry Leaves

Justin's Aunt Jackie bought us a great Indian cookbook for the holidays (Best Ever Indian Cookbook) and it inspired us to stock our cabinet with the staple spices necessary for making most Indian dishes. This is the first rice we tried and it came out wonderfully. It's definitely a side dish more than an entree, so we paired it with a "South Indian Lentils & Vegetables" recipe we found in the book (to be posted soon).

INGREDIENTS
basmati rice (1 1/2 cups) wash well and soak for 30 minutes; I use brown basmati rice to maximize nutritious value
oil (1 T)
curry leaves (6-8)
mustard seeds (1/4 t)
onion seeds (1/4 t)
fresh fenugreek leaves (2 T) I have only tried this with dried leaves
garlic (1 t) crushed
fresh ginger root (1 t) grated
salt (1 t)
peas (1 cup) I used frozen, but fresh would be even better; do not used canned, however - they don't maintain as much nutritious content and they are too mushy
water (2 cups)


INSTRUCTIONS

1. Saute all seasonings with oil for 2-3 minutes.  
2. Drain the rice after soaking for 30 minutes and add to the pot stirring gently.
3. Add the peas and water, bring to a boil, then lower and cover for 15-20 minutes. You'll know it's done when you see little air holes punctured in the rice.
4. Remove from heat and let stand covered for 10 minutes. Fluff with a fork careful not to mush the rice.

Enjoy!

xo, J