Step-by-Step Instructions

1. 1.Prepare the Rice

   Soak 1 cup of long-grain rice for about 15-20 minutes. After soaking, rinse the rice a couple of times and then add it to a strainer to drain excess water.

2. 2.Temper the Spices

   Heat 1 1/2 tablespoons of wood-pressed groundnut oil in a kadai. Once the oil is hot, add 1/2 teaspoon of fennel seeds. Once the fennel seeds start to splutter, add 1/2 teaspoon of cumin seeds. Once the cumin seeds splutter, add the remaining whole spices: 4 lightly crushed cardamoms, 1/4 mace, 1 small piece of cinnamon, and 4 cloves. Give it a quick stir and allow the spices to temper for about 30 seconds.

3. 3.Roast the Rice

   Add the strained rice to the kadai. Add 3/4 teaspoon of sea salt. Give everything a good mix and allow the rice to get lightly roasted for about 2-3 minutes.

4. 4.Cook the Rice (First Phase)

   Add 2 cups of water to the rice. Give it a stir, cover the kadai with a lid, and let it cook for about 5 minutes.

5. 5.Add Green Peas and Continue Cooking

   After 5 minutes, open the lid and add 1 cup of fresh green peas. Give it a good stir to combine. Reduce the flame to the lowest setting, cover the kadai again, and cook for another 5 minutes on low flame.

6. 6.Finish and Garnish

   After 5 minutes, turn off the flame. Open the lid, squeeze in half a lemon, and give it a good stir. Sprinkle some finely chopped coriander leaves and mix gently.

7. 7.Serve

   The super easy, high-protein mutter rice is now ready to serve. You can enjoy this with any side dish of your choice. Just before serving, sprinkle some more fresh coriander leaves for garnish.