A delightful and aromatic rice dish featuring potatoes and peas, perfect for any occasion.
Rinse the basmati rice under cold water until the water runs clear.
This helps remove excess starch, ensuring fluffy rice.
Soak the rice in water for 30 minutes, then drain.
Soaking helps the rice cook evenly and reduces cooking time.
Heat the butter in a saucepan over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the cumin seeds and ginger to the melted butter and sauté until fragrant.
This step releases the essential oils in the spices, enhancing their flavor.
Stir in the diced potatoes and cook for 5 minutes.
Cut the potatoes into small, even pieces for quicker cooking.
Add the green peas, turmeric, garam masala, and salt, mixing well.
Adjust the seasoning to your taste at this stage.
Pour in the water and bring to a boil.
Ensure the water is hot to maintain the cooking temperature.
Add the soaked and drained rice, reduce the heat to low, cover, and simmer for 15 minutes.
Avoid lifting the lid to ensure even cooking.
Fluff the rice with a fork and serve hot.
Fluffing prevents the rice from clumping together.
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