Recipe by: Mehek Kalra

Source: Family recipe

Serve with a curry, raita or by itself.

Mehek Kalra's Peas Pulao
Mehek Kalra’s Peas Pulao

Ingredients

  • 1 ½ Tbsp oil, ghee or butter
  • 1 tsp cumin seeds
  • 6 cardamoms
  • 6 cloves
  • 6 peppercorns
  • 2 bay leaves
  • 1 cinnamom stick
  • 5 green chillies, halved
  • 4 medium sized onion, sliced
  • 1 tsp turmeric powder
  • 500 g frozen baby peas, thawed
  • 1 tsp red chili powder
  • 3 tsp coriander powder
  • salt as required
  • 1 small cup basmati rice
  • a few coriander leaves, chopped for garnishing (optional)

Instructions

  • Heat oil/ghee/butter in a pot and add the cumin seeds, cardamoms, cloves, peppercorns, bay leaves and the cinnamom stick, green chillies. Cook until aromatic, ~ 2 mins.
  • Add the onions and cook until soft & translucent (slightly brown is also fine), ~ 10 mins.
  • Add the turmeric powder and the baby peas and cook through, ~ 10 mins.
  • Add red chilli powder, coriander powder and salt.
  • Add 1 cup washed basmati rice to the mixture and add 2 cups water and mix well.
  • Heat through on a high flame. Reduce the flame to a simmer and cook rice through, ~ 30 mins.
  • Garnish with coriander levaes (optional).
  • Serve immediately with a curry, raita or by itself.

Download PDF here: North Indian Peas Pulao (Peas with Rice) Mehek Kalra

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