15 fl oz of basmati rice
23 fl oz of boiled water
2 tbsps of sunflower oil
4 green cardamom pods
generous handful of frozen peas
- Wash the rice in plenty of water to remove the starch, strain and transfer to a heavy-bottomed saucepan with the oil, cloves, cardamom pods, salt and boiling water.
- Stir gently, cover and bring to the boil. Add the peas, put the lid back on the pan (line it with tinfoil unless it is a very tight fit), reduce heat to absolute minimum and cook for 15 to 20 minutes.