30 minutes
A flavorful rice dish made with fragrant mustard seeds and peas, cooked in chicken broth.
tablespoons
Whole Black Mustard Seeds
teaspoons
Long-grain Rice
cups
Chicken Stock, fresh or canned
cups
teaspoons
Shelled Peas, fresh or frozen
cups
1. Heat the Oil and Cook Mustard Seeds
Begin by heating the vegetable oil in a 3-quart heavy-bottomed pot until it's hot. Add the whole black mustard seeds to the oil and let them cook for about 10 to 20 seconds, just until they darken.
2. Add Rice and Fresh Peas
Next, add the rice and fresh peas (if you're using fresh peas) to the pot. Stir the mixture for about a minute to ensure the rice is well-coated with the oil and the mustard seeds are evenly distributed.
3. Add Broth and Salt, Cook Rice
Pour in the chicken broth and add the salt. Bring the mixture to a boil. Once boiling, cover the pot with a lid and reduce the flame to low. Let the rice cook for 25 to 30 minutes.
4. Add Frozen Peas, Finish Cooking
If you're using frozen peas, defrost them by running them under hot water in a colander and then draining them. After the rice has cooked for 25 minutes, add the defrosted peas to the pot, cover, and cook for an additional 5 minutes until everything is tender and well-blended.
5. Serve
Finally, mix the rice gently with a serving utensil to combine the peas evenly. Serve the fragrant mustard seed rice hot, enjoying the delightful blend of flavors and aromas.
Opt for long-grain rice such as Basmati or Jasmine for this recipe. They are less starchy than short-grain varieties and will give you fluffy, separate grains that are essential for a dish like this.
Rinse the rice under cold water until the water runs clear to remove excess starch, which can cause the rice to clump together.
Make sure you use the correct ratio of water to rice. Too much water and your rice will be soggy; too little, and it will be undercooked. For most long-grain rice, a 1:2 ratio of rice to water is a good starting point.
Bring the water to a boil, then reduce to a low simmer and cover the pot. Don't be tempted to lift the lid too often; you'll let out steam that's essential for cooking.
Heat the oil over medium heat and add the mustard seeds. Wait for them to pop—this is crucial as it releases their nutty and fragrant flavor. Don't rush this step. If they burn, start over, as burnt seeds can be bitter.
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