Instructions:

Yield: 4 servings

1/4 cup Olive oil
1 cup Potato, diced
1 tsp Cumin seeds
1/4 cup Onion, diced
1 ea Garlic clove, minced
1 cup White basmati rice
1 3/4 cup Vegetable broth
1/2 tsp Salt
1/2 cup Frozen peas, thawed

1. Heat the oil in a large wide non-stick saucepan, until hot enough to sizzle a piece of potato. Fry the potatoes, stirring and turning, until evenly golden, about 8 min.

2. Stir in the cumin and saute for 1 min. Add the onion and saute until tender, about 3 min. Add the garlic and saute for 1 min. Stir in the rice and saute for 2 min more. Add the broth and salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 12 min. Sprinkle the peas over the top, cover, and cook for 3 min, or until the broth is absorbed.

3. Let stand, uncovered and off the heat, for 5 min before serving.