Basmati Rice and Pea Pilaf (Peas Pulao) Recipe

Denise D'silva Sankhé
Basmati Rice and Pea Pilaf (Peas Pulao) Recipe
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  • Yield:serves 4
  • Active time:15 minutes
  • Total time:35 minutes
  • Rated: 5.0
This recipe appears in:
Beyond Curry: Basmati Rice and Pea Pilaf (Peas Pulao)
About the author: Denise D'silva Sankhé is a writer and creative director by profession. But that's only when she isn't eating her way across India. She re-creates 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.

Ingredients

  • 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

Directions

  1. 1.

    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, stirring frequently, until nutty, about 2 minutes. 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 setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita.

Denise D'silva Sankhé
Contributor

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age.

Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite.

She is fueled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare.

She shares her favourite recipes and love for all things deliciously Indian in her column Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you won’t find in a restaurant. Most of the recipes have stories around them—like all good food does.

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