Preparation:
In a heavy skillet or Dutch oven with a lid heat oil and cumin seeds. Stir for a few seconds add onions and cook until translucent. Add rice and continue cooking for 3-4 min. Add liquid and bring to boil. Cover reduce heat to low and cook 45-50 min . Stir in peas the last few minutes of cooking. Makes 4 servings. (*Substitution: white basmati can be substituted for brown adjust water to 3 c. water for 2 c. white basmati) | 