Tamarind-Plum Rice with Green Peas

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Fragrant rice cooked with tangy tamarind and sweet peas, finished with a hint of cumin. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs basmati rice, tamarind paste, green peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup basmati rice
• 2 tbsp tamarind paste
• 1 cup, frozen green peas
• 1/2 medium, finely chopped onion
• 1/2 tsp cumin seeds
• 1 tbsp oil
• 1.5 cups water
• 1/2 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. Soak in 1/2 cup water for 15 minutes, then drain.
2. Step 2: Heat 1 tbsp oil in a pot over medium heat. Add 1/2 tsp cumin seeds and cook until they start popping, about 30 seconds.
3. Step 3: Add 1/2 finely chopped onion and cook until golden, about 4 minutes. Stir in 2 tbsp tamarind paste and cook for 1 minute.
4. Step 4: Add drained rice, 1.5 cups water, 1 cup frozen peas, and 1/2 tsp salt. Bring to a boil, then reduce heat to low.
5. Step 5: Cover and simmer for 15-18 minutes until rice is tender and water is absorbed. Let rest covered for 5 minutes before fluffing with a fork.