Ingredients:

• 1 cup – rice, picked, washed and soaked.
• 1 cup – shelled peas, frozen or fresh.
• 2 onions, sliced.
• 1 tbsp – black cumin (shahzeera).
• 1 small stick cinnamon.
• 4 cloves.
• 2 cups – water.
• 1 black or 3 to 4 green cardamoms.
• 2 tbsp – ghee.
• salt to taste.

Method:

1. Put the oil in a large, flat bottom microwave-safe dish. Microwave at 100% power for 3 mins.
2. Add cumin and whole spices. Continue to cook at the same power level for 2 mins.
3. Add the sliced onions and cook for 5 more mins.
4. Add the peas. If they are not frozen, add 2 tbsp water, cover and Microwave at 100% power for 2 mins.
5. Add the rice and water in which it was soaked, along with salt.
6. Cook uncovered at 100% power for 10 mins, then reduce power level to 70%, cover and complete cooking for another 4 mins.
7. Let stand for 5 minutes before serving.
8. For 2 cups rice, double the timings.
9. Tip:
10. To reheat rice, sprinkle over a tsp water.

Recipe courtesy of Anita Raheja