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| 1 1/2 Tasse | basmati rice |
| 3 Esslöffel | vegetable oil |
| 1 klein | Onion, cut into thin half rings |
| 3/4 Teelöffel | salt |
| 1 Teelöffel | Ground garam masala (see note 2) |
| 4 Esslöffel | dill fresh, finely chopped |
| 2 Tasse | Chicken broth, fresh or canned |
| 1 Tasse | Peas, fresh or frozen, cooked in boiling water for 2 minutes or until just done |
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Wash the rice in several changes of water and drain. Cover generously in water and soak for 30 minutes. Drain thoroughly.
Heat the oil in a small, heavy pot over medium high heat. When hot, add the onion and stir until it is brown. Add the rice, salt, garam masala, and dill. Stir for a minute. Now put in the broth and bring to a boil. Cover tightly, turn heat to very low, and cook 20 minutes.
Add the drained peas. Cover tightly again and cook another 5 to 7 minutes. Stir gently before serving.
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