This is a quick rice dish to make. It can be eaten on its own, served with natural yoghurt, Sweet Mango Chutney, pickles and papads (papodoms).

Ingredients
• 500 gm. Basmati or any good quality rice
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds *
• 100 gm. shelled peas or a mix of peas, chopped carrots, beans etc. You can use frozen ones.
• 3/4 tsp. turmeric powder (optional)
• 1 litre water (double the amount of rice in volume)
• Salt to taste

Instructions
1. Wash and drain rice in a sieve. There is no need to soak.
2. Boil water separately.
3. Heat oil or ghee in a pan with a tight fitting lid.
4. Add  cumin seeds and let them splutter.
5. Add rice and stir in gently for a 1 minute, to coat each rice grain with oil. 6. Add peas/mixed vegetables and turmeric and stir-fry on high heat for a minute or so.
7. Add salt.
8. Add boiling water. I tend not to measure water and use just enough to cover the rice and 1/2 inch above the rice.
9. Let the rice come to a brisk boil for 10 seconds.
10. Lower heat to minimum, cover and cook for 10-15 minutes. Try not to peek in every few minutes.
11. Once cooked, fluff up with a fork. Take care not to break the rice when transferring to a serving dish.
12. Serve hot with popodoms/papars, pickles, yoghurt and sweet mango chutney.
13. A different flavour is obtained by adding a few strands of saffron while the rice is boiling.
14. Rice can be garnished with sliced onions, fried until dark brown, a few cashew nuts, almonds etc.