Pea Pulao
A South Asian pilaf of green peas and basmati rice, seasoned with turmeric and simmered on the stove.
1 hr · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- easy
- 1
Wash the Basmati rice well in running water and keep aside to soak for 30 minutes. After 30 minutes, place rice in a fine sieve to allow excess water to drain.
- 2
Heat the oil in a deep heavy-bottomed pan. When it is hot, add the onions and cook until soft.
- 3
Add the peas and stir well. Add the rice and fry for 2 minutes. Add the 3 cups of water, turmeric and salt to the rice mixture, and set it up to boil over a medium flame.
- 4
Once the water comes to a boil, reduce the flame to a simmer and cover the pan. Cook until the water seems to have almost disappeared (tiny holes will form on the surface of the rice).
- 5
Pour the 1/2 cup of warm water over the top of the rice, and cover the pan again. Simmer for another 5-7 minutes, and then turn off the fire.
- 6
Allow the rice to sit for 10 minutes and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
