- 1 cup basmati rice, uncooked
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 6 whole cloves
- 2 (1-inch) cinnamon sticks
- 1 teaspoon garlic, minced
- 1 teaspoon garam masala
- 1 cup frozen peas, thawed
- 1 (14.5-ounce) can diced tomatoes with green chili, with juice
- 1 ¼ cups water
- ½ teaspoon salt (optional)
- ¼ cup cilantro or mint, finely chopped
1. Rinse rice, place in a bowl, cover it with water, and soak for 20 minutes.
2. Heat oil in a saucepan on medium-high. Add cumin seeds, cloves, and cinnamon sticks, sauteing until fragrant and cumin turns a darker brown, about 10-20 seconds.
3. Add minced garlic and garam masala; sauté for 10 seconds.
4. Add tomatoes, water, and salt, if using, and bring to a boil.
5. Add rice and peas. Stir well and bring to a boil.
6. Reduce heat to low, cover with a lid, and cook for 10-15 minutes until rice is done.
7. Turn off the stove, add finely chopped herbs.
8. Fluff the rice and serve.
You can substitute brown basmati rice to make it a whole grain option by modifying the water and cooking time. Discard whole cloves and cinnamon before eating. Garam masala is a key spice mixture used in many Indian dishes which may be found in many well-stocked markets, Indian markets, or online.
Serving Size:½ cup
Amount Per Serving: Calories: 163Total Fat: 4gSaturated Fat: 0gCholesterol: 0mgSodium: 296mgCarbohydrates: 27gFiber: 4gSugar: 4gProtein: 5g
Vandana Sheth RDN, CDCES, FAND is a nationally recognized, award-winning registered dietitian nutritionist, certified diabetes care and education specialist, and author of My Indian Table: Quick & Tasty Vegetarian Recipes.
Print recipe PDF