-
1
Pour the rice into a large bowl and wash in plenty of water, swirling the rice with your hand.
-
2
The water should go cloudy.
-
3
Drain, and wash again in fresh water.
-
4
Repeat this process until the water runs clear (4 to 5 times).
-
5
Fill the bowl with fresh water and let the rice soak about 30 minutes (this will give you nice long, delicate grains of rice).
-
6
Drain, reserving 2 cups of the water for later.
-
7
The grains should have fattened up a bit and turned opaque.
-
8
In a small heavy-bottomed pot set over medium heat, add the oil and butter.
-
9
Once the butter has melted and the foam has subsided, add the cumin seeds.
-
10
They should sizzle when they hit the fat!
-
11
Once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans!).
-
12
Stir, and then add the onions, cardamom pods, cinnamon stick and cloves.
-
13
Sprinkle with a touch of salt to draw out some of the onion's moisture.
-
14
Cook, stirring frequently, until the onions have softened, about 5 minutes.
-
15
Add the Fresno chile and saute for 30 seconds.
-
16
Add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen.
-
17
Sheer bliss!
-
18
Stir gently, because the grains are pretty fragile at this point.
-
19
Cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes.
-
20
Each grain should be its own emancipated self!
-
21
Add the black-eyed peas, water and salt.
-
22
Bring to a full boil, turn down to a simmer and cook, partially covered, until the rice is cooked and fluffy, about 15 minutes.
-
23
Turn the heat off, cover and allow to steam 5 minutes.
-
24
Garnish with cilantro and serve!
