Long grain rice measured to the 15 fl. oz. level in a glass measuring jug
3 tbsp. vegetable oil
1 whole tsp. cumin seeds
1/2 onion, peeled and finely chopped
1 c. fresh shelled peas (frozen defrosted peas may be substituted)
1 tsp. salt
2 c. water

Wash the rice in several changes of water and drain. Put the rice in a bowl. Add 2 pints water and soak for half an hour. DRAIN

Heat the oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. Stir them about for 3 seconds. Now put in the chopped onions. Stir and fry them until they get flecked with brown spots. Add the peas, rice, and salt. Stir and saute gently for 3-4 minutes or until the peas and rice are coated with oil. Add 1 pint water and bring to a boil. Cover very tightly, turn heat to very, very low and cook for 25 minutes. Turn off the flame and let the pot sit, covered and undisturbed, for another 5 minutes. Stir gently before serving.