May

10

Peas Pulao

Filed Under (Rice) by Laura on 10-05-2008

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This is yet another rice dish that’s very simple to prepare. Peas Pulao is something that can be had at lunch or dinner, since it’s so light. You prepare variations of this dish by adding more vegetables or eliminating the vegetables (which will give you Jeera Rice).

Serves : 8

Ingredients
  • 2 cups Basmati Rice
  • 1 cup Peas (defrost if frozen)
  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 2 medium Onions
  • 4 cloves
  • 4 Black Peppercorns
  • 1-inch Cinnamon Stick
  • Salt to taste

    Method
    1. Soak the rice in cold water for half an hour.
    2. Heat the ghee in deep, heavy-bottomed dish on a medium flame.
    3. Add the Cumin Seeds and fry until it turns a shade darker. This should take just a few seconds. Ensure it doesn’t burn.
    4. Add the cloves, cinnamon and peppercorns and fry for a few seconds.
    5. Add the onions and sauté until translucent
    6. Add the peas and saute for half a minute.
    7. Drain the water from the rice, add it to the pan and fry for a minute.
    8. Add the warm water and salt and bring to a boil.
    9. Cover the pan and let it cook on a low heat for 10 minutes or until all the water has evaporated.
      If you’re using a pressure cooker, close the cooker lid (without the whistle) once the water comes to a boil and set it on a high heat until you see steam escaping. Reduce the heat to low and cook for another 12 minutes.

    Serve with Raita.

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