Aromatic Indian basmati rice with green peas and spices
A pulao is rice sauteed in ghee, onions, ginger & garlic and cooked with spices. Vegetables or meat can be added, though vegetables (commonly peas, carrots, cauliflower, green beans) are a more popular option. The rice grains in the pulao should be perfectly cooked – each individual grain must be identifiable, the consistency of the rice soft, not lumpy or mushy.
3 cups basmati rice
5 tbsp ghee or vegetable oil
1 large onion
1 green chilies
5 cloves
2 1″ pieces of cinnamon
5 cardamoms
2 star anise
2 bay leaves
1/2 tsp ginger-garlic paste
1 cup green peas
51/2 cups water
Salt to taste
fried onions and cashew nuts for garnish
- Wash the rice well and soak in water for 10 minutes
- Drain water – rice should be as free of water as possible
- Heat ghee in a pan, fry the sliced onions till light golden, add green chilies and whole spices (garam masala) and fry for anotehr minute
- Add drained rice and fry gently for 3-4 minutes until the grains turn transclucent
- Add water and green peas, stir well & bring to boil
- Lower heat, and simmer for 15 minutes or so
- When the water is completely absorbed, and the grains are cooked (press the grain between fingers – it should be soft without a hard kernel), the rice is done. Don’t overcook it or else the rice loses its texture. Keeping the pot covered will also allow the rice to continue to cook in its own steam.
- Just before serving, fluff with a fork to separate the grains slightly and garnish with fried onions & cashew-nuts