This recipe appears in:Beyond Curry: Basmati Rice and Pea Pilaf (Peas Pulao)
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates the country's delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.
- 2 tablespoons ghee or vegetable oil.
- 4 to 5 whole cloves
- 1-inch stick cinnamon.
- 4 to 5 small green chillies, slit lengthwise.
- 2 medium onions sliced thin (about 2 cups)
- 2 cups basmati rice
- 1 cup fresh or frozen green peas
- 1 1/2 teaspoon cumin powder
- 5 cups water
- Kosher salt
Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirrig frequently, until nutty, about 2 min. Add peas and cumin powder and cook, stirring constantly for 1 minute longer. Add water and salt bring to a boil and reduce to lowest heat. Cover with lid and allow to cook till all the water is absorbed, about 10-12 minutes. Serve hot with daal or raita.