1long green cayenne chillideseeded and finely chopped
1/2cup(70g)green peasfrozen or fresh
3cups(450g)cooked basmati rice
1 1/2teaspoonssea salt flakes
1/2teaspoonred chilli powder
handful of fresh coriander leavesto serve
Heat oil in a large sauté pan on medium. Add cumin seeds, onion, curry leaves and chilli. Sauté for 4-5 minutes, tossing constantly until onion has softened and is starting to caramelize.
Add green peas, mix and cook for a minute.
Add rice, salt, sugar, turmeric, coriander powder, chilli powder and lemon juice. Mix well. Use a flat wooden spatula or potato masher to break up the rice in the pan. If the mixture is too dry, add a tablespoon or two of water to make it easier to mix and toss. Cook for a couple of minutes until the rice is warmed throughout.
Remove from heat, garnish with coriander and serve hot.
Use cold, cooked, leftover basmati rice for the recipe.Cooked yellow rice will keep in the fridge for up to 2 days.