Bombay Potatoes

A nice mild cumin flavoured rice.

Ideally you'll need to cook the rice, right from the begining, in a pot with a very tight fitting lid. If you don't have such a thing then you can enhance your current pot by putting tin foil over the pot and then putting the lid on top of that.

The Ingredients

• 425ml long grained rice
• 3 tbsp olive oil
• 1 tsp whole cumin seeds
• 1 medium onion finely chopped
• 175g peas (fresh or defrosted)
• 1 tsp salt
• 570ml water

The Recipe

1. Wash and drain the rice several times until the water runs almost clear. Leave the rice to dry for 20 minutes.
2. Quickly (less than 5 seconds) fry the cumin seeds in the hot oil and add the onion . Fry until the edges of the onion begin to brown.
3. Add the peas, rice and salt and gently fry for 3 or 4 minutes, or until the rice and peas are well coasted with oil.
4. Add the water and bring to the boil.
5. Cover the rice with a very tight fitting lid and cook for around 25 minutes on a very low heat.
6. Stir before serving.

So simple and yet so tasty.