Bombay Rice and Peas
Transport your taste buds to the vibrant streets of India with this aromatic Bombay Rice and Peas recipe. Featuring fluffy basmati rice infused with bold spices like turmeric, cumin, and garam masala, this dish is a stunning blend of rich flavors and fragrant seasonings. Tender green peas add a pop of sweetness and color, while sautéed onions, garlic, and fresh ginger form a flavorful base. Cooked with ghee or vegetable oil and enhanced by a cinnamon stick and bay leaf, this one-pot dish is as comforting as it is aromatic. Perfect as a side dish or a light vegetarian main, it’s beautifully garnished with fresh cilantro and served with zesty lemon wedges for a refreshing finish. Ready in just 30 minutes, Bombay Rice and Peas is an easy and elegant way to elevate your weekly dinner rotation—and wow your guests.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 2.5 cups water
- 1 cup green peas (fresh or frozen)
- 2 tablespoons ghee or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 piece cinnamon stick
- 1 piece bay leaf
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice.
In a medium saucepan, heat the ghee or vegetable oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened and lightly golden.
Stir in the minced garlic and grated ginger, then cook for 1 minute until fragrant.
Add the ground turmeric, ground cumin, ground coriander, and garam masala. Stir for 30 seconds to toast the spices.
Mix in the cinnamon stick, bay leaf, and salt.
Pour the rinsed rice into the saucepan and stir gently to coat the grains with the spice mixture.
Add the water to the rice and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a lid, and simmer for 10 minutes.
After 10 minutes, add the green peas to the saucepan (if using frozen peas, no need to thaw them first). Do not stir. Cover and cook for another 5 minutes.
Turn off the heat and let the rice sit, covered, for 5 more minutes to allow the flavors to meld and the rice to steam further.
Gently fluff the rice with a fork, making sure to distribute the peas evenly.
Remove the cinnamon stick and bay leaf before serving.
Garnish with fresh cilantro and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
