Serves: 4
Total Calories: 137

2 tablespoons canola oil
1 1/2 teaspoons cumin seeds
3 to 4 whole red chili peppers, such as chile de arbol
1 stick cinnamon (1-inch)
3 to 5 black cardamom pods, crushed lightly to break the skin
1 small onion, cut in half lengthwise and thinly sliced
2 cloves fresh garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 cup frozen peas
1 1/2 cups finely chopped fresh cilantro, including soft stems +2 tablespoons for garnish
1/2 teaspoon Garam Masala
1 teaspoon salt, or to taste
1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 1/3 cups water

1. Heat the oil in a pressure cooker over medium-high heat and add the cumin seeds, red chili peppers, cinnamon, and cardamom pods they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes.
2. Add the garlic, green chili peppers, peas, cilantro, garam masala, and salt and cook over high heat, stirring, about 2 minutes.

3. Add the rice and the water, secure the lid of the pressure cooker, place it over high heat and cook until the pressure gauge indicates high pressure. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid. Do not stir or cook any more, or you will break the rice grains.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 137
Calories from Fat: 63

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