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Peas Pulao

1 tablespoon oil
5 cloves
1 inch stick cassia bark, or cinnamon
1 star anise
1 bay leaf
1 medium onion, diced fine
Basmati rice, measured up to 450 ml
600 ml boiling hot vegetable stock
1/2 cup green peas, fresh or frozen
Salt to taste

Method:

Heat the oil in a large pot. Add the cloves, cassia bark, star anise and bay leaf and saute for about 30 seconds.

Add the diced onion, and fry for about 5 minutes, until the onion has softened.

Add the rice, and stir, till the rice is coated with the oil, spices and onions.

Add the hot stock, salt (if using) and the peas, and bring back up to the boil.

Cover tightly with foil or a tight fitting lid, and turn down the heat to its lowest setting.

Cook, undisturbed for about 12 - 15 minutes, then turn off the heat. Let the pulao steam for about 10 - 15 additional minutes.

Open the lid/ foil, and fluff up the rice. Serve hot with any curry.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise
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