Basmati Rice and Pea Pilaf (Peas Pulao)

Basmati Rice and Pea Pilaf (Peas Pulao)
  • Yield:serves 4
  • Active time:15 minutes
  • Total time:35 minutes
  • Rated: 5.0

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.