Pea
Pulao is an eternal favorite. It is simple yet tasty. It goes well
with non-vegetarian and vegetarian curries. Basmati rice is a fragrant
variety of long grained, high quality rice. It is grown in the north
of India and is regarded as the "King of all rice". It is
used to make biryanis and pulao.
- 2 cups
Basmati rice
- 1/2 cup
Green peas
- 1/2 teaspoon
Cumin seeds
- 5 to 6 Whole
Cloves
- 1 Bay leaf
- 2
tablespoons Oil
- Salt to
taste
- 4 cups Hot
Water
Wash and drain
the rice. Keep aside for 20 minutes. Heat the oil, on medium high. Add
the cloves, bay leaf and cumin seeds and stir for a few seconds. Then
add the rice and continue to sauté for 5-8 minutes, stirring
constantly. Now add the peas and stir. After a few minutes you will
notice that the rice starts to form clumps.
Add the 4 cups
of hot water and the salt (approx. 1 1/2-teaspoon). Increase the heat,
and bring it to a boil. Cover the pot with a lid, simmer on low and
cook for about 10 minutes. Turn off the heat and allow it to stand,
still covered for 5 minutes, until the rice is tender and has absorbed
all the liquid. Before serving fluff up the rice with a fork and
lightly season with a little butter or oil.
