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Peas Pulao

This dish is made instead of plain rice for variety.  It is used as the anchor dish for Indian curries and vegetables. 

This recipe is easy to make, and quick to prepare.

2 cups (400 g) basmati rice
2 t (30 g) ghee or butter
2.5 cm cinnamon
1 cup green peas fresh or frozen
1 (80 g) onion, sliced
a handful of cashew nuts
a handful of raisins
1 bay leaf
3 peppercorns

Serves: Four

Preparation
  • Wash the rice two or three times in fresh water. Then soak for 30 minutes. (optional)
  • Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
  • Meanwhile, fry onion until brown. Add cashew nuts and raisins bay leaves and peppercorns and fry for a minute.
  • Put the rice on a platter and garnish with the fried seasonings

 
 

    Updated 08 November, 2007 - webmaster Dirk Steine