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In a medium size sauté pan, heat some olive oil and add the sliced onions and caramelize the on medium-low heat.
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It will take roughly 45 minutes for them to cook.
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Heat the oil in a large pan over medium-high heat.
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Once the oil is hot, add minced garlic and the chili.
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Cook for just a minute and add the peas.
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Cook the peas for about two minutes and add the rice.
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Keep stirring until the rice turns opaque (lighter white), about 5 minutes.
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Then add the turmeric, cumin, salt, pepper and garam malasa.
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Stir well, allowing the spices to incorporate into the rice.
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Add the two cups of water and two cups of broth to the pan.
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Let it cook, the rice will increase in size.
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Let it cook on a high simmer (medium-low heat) for 20-30 minutes, stirring occasionally to prevent burning.
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Taste for salt and pepper.
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Gently fold in the onions and serve.