질문하기
Peas Pulao is a lightly spiced Indian rice dish with delicate aromatics and a subtle, fragrant flavor. This versatile vegetarian side dish complements any curry and is a family mealtime staple.
Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 15 minutes; drain well before cooking.
Heat the vegetable oil in a medium saucepan over medium heat. Add cumin seeds, bay leaf, cloves, and cardamom pods, sautéing until fragrant, about 45 seconds.
Add finely chopped onion and cook over medium heat, stirring, until the onion turns soft and translucent, 3–4 minutes.
Add the drained rice and sauté gently for 1–2 minutes, ensuring each grain is lightly coated with oil and aromatics.
Pour in the measured water, add salt, and bring to a gentle boil. Stir in the green peas, cover with a tightly fitting lid, then reduce the heat to low.
Simmer undisturbed on low heat for 15 minutes, then turn off the heat and let the pulao rest (covered) for an additional 5 minutes for the steam to finish cooking the rice.
Fluff the cooked Peas Pulao gently with a fork to separate the grains and serve hot.
