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No. 0310 Indian Free recipe

Cumin-Scented Green Pea Pulao

Long, separate basmati grains perfumed with whole cumin, bay leaf and cardamom, flecked with sweet green peas. This light, buttery pulao is ready in about half an hour and pairs happily with dal, paneer curries or a simple bowl of yogurt.

4.4 from 950 cooks

Close view of fluffy basmati pulao studded with green peas and cumin seeds
Photo: Muhammad Khawar Nazir on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Easy
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Method 6 steps

  1. Drain the soaked rice well in a sieve.

  2. Warm the ghee in a heavy pot over medium heat. Add the cumin, bay leaf, cardamom and cloves and let them sizzle for 30 seconds until the cumin darkens a shade.

  3. Add the onion and green chili and cook for 5 to 6 minutes until the onion is soft and pale gold.

  4. Stir in the peas and rice and toss gently for 2 minutes so every grain is coated in ghee.

  5. Pour in the water and salt, bring to a boil, then cover tightly and cook on the lowest heat for 12 minutes.

  6. Turn off the heat and leave the lid on for 10 minutes. Fluff with a fork, lifting from the bottom so the grains stay long and unbroken.

Tap a step to mark it done.

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