• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 600g fragrant long grain rice, rinse, wash and drain in a colander
  • 100g frozen peas
  • 3 tbsp butter
  • 1 onion, halved and sliced
  • 5½ cups water
  • Spices
  • 5 cardamoms, lightly smashed
  • 2 cloves garlic, with skins on and lightly smashed
  • 5cm cinnamon stick
  • 1/2 tsp fennel
  • 3/4 tsp cumin
  • 4 cloves 1/2 tsp black peppercorns
  • Seasoning
  • 1/2 tsp salt
  • 1 tsp chicken stock granules


  1. Put butter in a large saucepan over a medium heat. Add onion and fry until soft, lightly browned and fragrant. Mix in the spices and fry for 40–50 seconds to a minute. Add the rice and stir well to blend.
  2. Pour in the water and add the seasoning. Bring to a boil then bring down the heat to low. Cover the saucepan and cook for 10–12 minutes. Remove the cover and give the rice a quick stir.
  3. Add the peas the cover the saucepan again.
  4. Continue to cook for 8–10 minutes or until rice is done. Leave the rice to stand for 10 minutes before fluffing up the rice.

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