Speedy Green Pea & Onion Pilaf

Thoroughly wash 300 grams of Basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 15-20 minutes, then drain well. This helps the rice cook evenly and remain fluffy.

Finely slice 1 large onion (approximately 200g) into thin crescents. Slit 2 to 3 green chillies (approximately 15g, adjust to your preferred spice level) lengthwise.

Heat 2 tablespoons (30ml) of ghee or neutral cooking oil in a heavy-bottomed pot or pressure cooker over medium heat. Add 1 teaspoon (5g) of cumin seeds and let them splutter for about 15-20 seconds until fragrant.

Add the sliced onion to the pot and sauté, stirring occasionally, until it turns golden brown and caramelized. This will take approximately 8-10 minutes, bringing out a sweet depth of flavor.

Stir in 1 tablespoon (15g) of ginger-garlic paste and the slit green chillies. Sauté for 1 minute until their raw aroma disappears.

Add 750 grams of green peas (fresh or frozen) and 1 1/2 teaspoons (9g) of salt to the pot. Sauté for 2-3 minutes, allowing the peas to heat through and absorb some flavors.

Add the drained Basmati rice to the pot. Gently mix the rice with the pea and onion mixture for about 1 minute, taking care not to break the rice grains.

Pour in 600 ml of water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender. If using a pressure cooker, cook for 1 whistle on high heat, then reduce heat and cook for 5 minutes, turn off heat and let the pressure release naturally.

Once cooked, let the pilaf rest, still covered, for 5 minutes. This allows the steam to redistribute and ensures perfectly cooked rice. Then, gently fluff the pilaf with a fork.

Garnish with 2 tablespoons (5g) of freshly chopped coriander leaves before serving hot. Enjoy as a standalone meal or with a side of raita.