2clovesgarlicgrated (I combined the ginger & garlic & blitzed in a processor)
2green chilliesvery finely chopped
1 tsp salt
1 1/4tspcoriander powder
handful fresh coriander
2 handfulspeasI used frozen
180gLazy Vegan Natural Chunky Pulled Peazavailable in frozen section in Sainsburys
1cup/180g Basmati riceI used a measuring cup, washed well
2cupswaterAgain using same measuring cup used for rice
Heat oil in a pan. When hot, add the cumin, cloves, bay leaves and cardamoms. Once the spices sizzle and splatter, add the onions and 1 tsp salt.
Cook the onions for 3-5 minutes until translucent. Then add the ginger and garlic. Cook on medium heat for 10-12 minutes until everything is completely soft and golden brown.
Now add the tomato puree, pasata and chilli. Mix well then reduce the heat and add the remaining 1 tsp salt as well as all of the dry spice powders. Cook for 20 seconds on a medium heat.
Add the fresh coriander, frozen peas as well as the pulled pea chunks and sauté for 4-5 minutes. Taste for salt and chilli at this point and adjust accordingly.
Now add the water and bring to a boil. Once boiling add the washed rice. Bring to a boil once again.
Now reduce to a simmer and place a lid on top. Cook on a low/medium heat. Keep an eye on the pan and when you see that the water has completely evaporated, turn the heat off. (Place the wooden spoon into the rice and also check to make sure there is no water at the bottom of the pan).
Place the lid back on the pan and allow the rice to finish off cooking in its own heat for a further 25 minutes. (Don't remove the lid before then!).
Fork and mix the rice and before serving. Garnish with fresh chillies and coriander. Serve with fresh lime and your favourite yoghurt raita!
The wider the pan you use, the better! This will ensure the rice has enough space to cook, yielding perfectly cooked individual grains!