Peas Pulao -

Peas Pulao

Servings 6

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

2 onions thinly sliced
½ tsp grated ginger
4 –5 green cardamom pods
2 cinnamon sticks
2 bay leaves
3 cups fine Basmati rice washed and drained
½ tsp ground cumin
1 cup fresh or frozen peas
6 cups boiling water
½ tsp salt adjust to taste
2 tbsp oil plus more for frying garnish

Instructions

Heat 2 tbsp oil in a heavy‐bottomed pan over medium heat. Add the sliced onions and grated ginger, and sauté until the onions turn translucent.
Stir in the cardamoms, cinnamon sticks, and bay leaves. Cook for 1–2 minutes until the spices release their aroma.
Add the drained rice and ground cumin, tossing gently to coat each grain in the oil and spices.
Pour in the boiling water and salt, then bring the mixture to a rolling boil.
Stir in the peas, reduce the heat to low, cover the pan, and simmer until the water is about halfway absorbed, about 15 minutes.
Once the water is fully absorbed and the rice is tender (another 5–10 minutes), remove from heat and let it stand, covered, for 5 minutes.
In a small skillet, heat a little oil and fry additional sliced onions until golden and crisp. Scatter these over the pulao before serving.

Notes

To achieve distinct, fluffy grains, rinse the rice thoroughly and use boiling water so the cooking process begins immediately. The timing for peas can be adjusted: if using frozen, add them straight from the freezer; for fresh, blanch first for even cooking. Frying the garnish onions until crisp adds a sweet crunch that contrasts beautifully with the soft rice. Traditionally, peas pullao was made during winter when fresh green peas are abundant and sweet. The natural sweetness of the peas contrasts beautifully with the spiced rice.

Author: Saniya Husain

Course: Main Dish, Side Dish

Cuisine: Pakistani