pea pulao
(1 rating)
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This is a rice side dish from India. It’s sometimes called Yellow Rice in some regions. It’s a mildy spicy and very aromatic rice dish.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For pea pulao
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1 cupbasmatic rice
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1 Tbspghee (or vegetable oil or sunflower oil or canola oil)
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1 tspground cumin
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1 tspground cinnamon
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1/2 tspground cloves
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1 mdonion, finely chopped
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1 clovegarlic, minced
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1green chili, finely chopped
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1 cupfrozen green peas
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2 cupswater
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1 tspsalt
How To Make pea pulao
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1Place rice in fine-mesh colander and rinse in cool running water. Place in bowl and cover with water and set aside to soak in water for 30 minutes. After 30 minutes, place rice in a fine sieve to allow excess water to drain.
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2Heat the ghee (or oil) in a deep heavy-duty saucepan over medium heat. When it is hot, add the cumin, cinnamon and cloves and cook about 2 minutes, stirring frequently. Add the onions, garlic, and green chili. Sauté about 2 minutes or until onion is soft and begins to turn pink.
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3Add the drained rice and peas to the pan, and stir well. Cook for 1 to 2 minutes. Add water and salt, and bring mixture to a boil. Once it reaches a boil, reduce heat to low, cover pan, and simmer for 10 minutes. After rice has simmered for 10 minutes, turn off the heat and let stand (with lid on) for about 10 minutes or until rice is soft and all the liquid is absorbed.
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4Fluff the rice with a fork, then transfer to a serving platter, and serve immediately.
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