Pea Pulao rice

This is a recipe by Samia Dar, from Samia’s Recipe Store and I have permission to post her recipe here. I love Samia’s recipes, the few that I have tried, as they are simple ones that anyone can put together. I have reworded the recipe for consistency in my blog’s writing style.

Photo Credits: Samia’s Recipe Store (used with permission)

2 cups basmati rice
1 cup frozen peas
1 onion, thinly sliced
1 tbsp coriander seeds – crushed
1 tbsp cumin seeds
1 tsp mustard seeds (optional)
2 inch cinnamon stick
2-4 bay leaves
4-6 cloves
4-6 black pepper corns
2-4 star anis
salt to taste
1/4 cup Oil
3 cups water

Soak the rice for at least an hour.
Heat oil in a pan, add the cumin seeds followed by the onions and saute until they are golden and translucent. Stir in the peas and cook for 5 minutes until they have softened a little. Stir in the remaining spices (save the salt) and cook for a minute or so.

Drain the rice, and wash them in running water to drain off excess starch. Add the rice to the pan, being very gentle as you allow it to cook for a minute or so before adding the water. Sprinkle the salt and bring to a boil.

As soon as it starts boiling, reduce the heat and cook until the rice have absorbed about 80% of the liquid. Cover the pan and let it cook on the lowest possible heat. Once the water is all absorbed (usually 5 minutes), switch off the heat and leave it untouched for 5 minutes.

Serve in a platter, steaming hot for amazing flavour.

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