Peas Pulav
Pan-cooked peas, basmati rice and panir, warmed with cinnamon and cardamom, a South Asian pilaf. Serve with raitha.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Wash and soak basmati rice for an hour. Thaw the peas if you are using the frozen variety.
- 2
In a pan use 1 tsp ghee and 1/2 tsp oil and fry the garlic, ginger, chilli, cinnamon, cardamon, cloves and coconut.
- 3
When the garlic turn lightly brown and smell starts coming. take them off the fire and grind them along with the coriander, use water if required.
- 4
Make a thick and fine paste. In a pan, add the remaining oil and 1 tsp ghee. Add the cumin seed and wait till they crackle.
- 5
Add the onion and fry it, till it turns lightly brown. Add the prepared paste. Add the paneer, and peas, and salt.
- 6
Add the rice, and 1/2 cup or less water depending on the water content in the paste. Cook in a covered pan till the water dries up or, cook in a automatic rice cooker. Serve hot with raitha.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
