Instructions:

Defrost the peas at room temperature. Rinse the rice 4 times then strain it and set aside. In a wide bottomed pot, fry diced onion over gentle heat until translucent then add 2 tsp of cumin seeds and keep cooking until the onions start caramelising. Add peas, rice, 1 litre water and some salt; turn the heat to full blast until it starts boiling then turn it to low heat, cover with a lid and simmer for 12 min. Do not open it for the entire time. When your timer goes off, take the lid off and let the rice rest for a couple of minutes then stir very gently using a fork or a wooden spoon. serves 6