Description
A fragrant rice dish with sweet peas and shallots.
Ingredients
Scale
- 1 cup basmati rice, rinsed
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 2 green cardamom pods
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 cup frozen or fresh sweet peas
- 2 shallots, thinly sliced
- 2 cups water or vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Soak the rinsed basmati rice in water for 20 minutes. Drain well.
- Heat ghee or oil in a pot or Dutch oven over medium heat. Add cumin seeds, cardamom pods, and bay leaf. Sauté for 30 seconds until fragrant.
- Add the sliced shallots and cook until softened and lightly golden, about 5-7 minutes.
- Stir in the turmeric powder and red chili powder. Cook for 30 seconds.
- Add the drained basmati rice and sweet peas to the pot. Stir gently to coat the rice with spices.
- Pour in the water or vegetable broth and add salt to taste. Bring to a boil.
- Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Let the pulao rest, covered, for 5 minutes off the heat.
- Fluff the rice gently with a fork. Garnish with fresh cilantro before serving.
Notes
- For extra flavor, you can add a pinch of garam masala at the end.
- If using fresh peas, blanch them briefly before adding to the pulao.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Sweet Pea Pulao, Shallot Pulao, Indian Rice Dish, Vegetarian Pulao, Basmati Rice Recipe