35 mins
Peas Pulao
Recipe by Mamtha Sunil Kumar
Peas Pulao is a rice based dish that is similar in many ways to a Biryani. The difference between the two is that Biryani has lots of spices and Pulao has far fewer. Pulao is generally very quick to make and light on your tummy. Sometimes known as Yellow Rice, Pea Pulao is a great alternative to plain boiled rice and can be served as an accompaniment for any main course, be it vegetarian or meat-based.
Pears with Blue Cheese Dressing 
Peking Duck Ingredients for Peas Pulao
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Currently displaying quantities in US Imperial Measurements
How to Cook Peas Pulao
- Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Meanwhile, peel and thinly slice the onion. Peel and crush (mince) the garlic and the ginger.
- Heat the oil in a large pan over a medium heat. Add the sliced onion, the garlic and the ginger. Fry gently until the onions have softened then add the cardamoms, cinnamon, cumin seeds and cloves. Stir well, then add the washed rice and mix well to coat the rice. Add the water, peas, cashew nuts and the coriander leaves and mix well. Add salt to taste and bring the water to the boil.
- Once it boils cover the pan with a lid and cook on medium heat for 15-20 minutes. Check the rice after about 10 minutes and, if necessary, add a little more water (if the water is evaporating too quickly before the rice is cooked, it generally means you have the heat turned too high). When the rice has absorbed all the water and becomes soft, remove from the heat and serve hot with the dish of your choice.
MAMTHA SUNIL KUMAR'S HOT TIP:
With Peas Pulao you can also add other of your favourite vegetables to prepare a great vegetable rice.
Reviews of Peas Pulao
| April 18 2014 I tried this recipe, it came out very nice. It's simple but very yummy. All ur proportions were exact Superb healthy dish for a perfect day.... Thanks. Sangeetha (4 reviews) |
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