These peas are mildly flavoured with cumin seed resulting in a dish that can be served with many meals based around chicken, lamb, fish or vegetables.


  • 380g basmati rice
  • 3 tablespoons sunflower or grapeseed oil
  • 1 teaspoon of cumin seeds
  • 75g finely chopped onion
  • 570ml water
  • 150g frozen peas, cooked until tender in boiling salted water.
  • Salt


  1. Rinse the rice gently in cold water taking particular care not to beak the grains of rice. Add 2 pints of cold water to a bowl and soak the rice for 30 minutes and then drain it.
  2. Heat the oil in a heavy saucepan and when hot add in the cumin seeds. Stir for 3 seconds and add the chopped onion and cook while stirring until the onions become flecked with a golden brown colour.
  3. Add in the rice gently stirring it through the onions, a good pinch of salt and the 570ml water.
  4. Bring to a gentle simmer and cover with a tight fitting lid and cook over a very low heat for about 20 minutes.
  5. Meanwhile cook the peas in boiling salted water until tender. Stir the cooked peas through the cooked rice and serve or keep warm until needed.