• 3 tablespoons oil.

• 1 teaspoon black cumin (shahzeera)

• 1 small stick cinnamon.

• 4 cloves.

• 1 black or 3-4 green cardamoms.

• 2 onions, sliced.

• 1 3/4 teaspoon ginger-garlic paste (optional).

• 1 cup shelled peas, frozen or fresh.

• 1 cup rice. picked, washed and soaked in 2 cups water.

• salt to taste

• green chillies to taste, slit.

METHOD:

Put the oil in a large, flat bottomed microwave-safe dish. Microwave at 100% power (or MW 70% + 200 degrees) for 3 minutes.

Drop im cumin and whole spices. Continue to look at the same powder level for 2 minutes.

Add onion, ginger-garlic and cook 5 more minutes. In case of combination cooking, you may reduce the time by a minute.

Add the peas. If they are not frozen, add 2 tablespoons water, cover and microwave at 100% for 2 minutes. Add the rice and water in which it was soaked, along with the salt and the chillies. Cook uncovered at 100% power for 10 minutes and then reduce the power level to 70%, cover and complete cooking for another 4 minutes. Let stand 5 minutes before serving.

Serves 3.

TIP:

For 2 cups rice, double the timings.

To reheat rice, sprinkle over a few teaspoons water.