|Corn oil||30 Milliliter (2 Tablespoon)|
|Onion seeds||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Onion||1 , sliced|
|Tomatoes||2 , sliced|
|Yellow pepper/Orange pepper||1 , chopped|
|Grated fresh gingerroot||5 Milliliter (1 Teaspoon)|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||5 Milliliter (1 Teaspoon)|
|Chopped fresh coriander||30 Milliliter (2 Tablespoon)|
|Potato||1 , diced|
|Salt||7 1⁄2 Milliliter (1 1/2 Teaspoon)|
|Frozen peas||2 Ounce (50 Gram Or 1/2 Cup)|
|Basmati rice||14 Ounce, washed (400 Gram Or 2 Cups)|
|Water||24 Fluid Ounce (700 Milliliter Or 3 Cups)|
1. Heat the oil and fry the onion seeds for about 30 seconds. Add the sliced onion and fry for about 5 minutes.
2. Add the next nine ingredients and stir-fry over a medium heat for a further 5 minutes.
3. Add the rice and stir-fry for about 1 minute.
4. Pour in the water and bring to the boil, then lower the heat to medium. Cover and cook for a further 12-15 minutes. Leave the rice to stand for 5 minutes and serve.