Peas pulao
Curries With Bumbi · ♥ 238 likes · 7K views · 6 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ tsp garam masala powder
- 2 cup basmati rice
Wash the rice five or six times until the water runs much clearer, to remove the starch that makes it sticky.
- ½ cup frozen peas
- ½ tsp salt
Bring water to a boil with half a teaspoon of salt; add the peas and drain as soon as it bubbles (boil fresh peas until almost tender); cool under fresh tap water to keep the colour.
- 2 tbsp oil
- 1 whole dry bay leaf
- 1 whole cinnamon stick
- 4 whole green cardamoms
- 3 whole cloves
- 2 whole green chilies
Heat the oil in a wide pan on medium; add the bay leaf, cinnamon stick, cracked cardamoms and cloves and stir a few seconds until fragrant; add the slit green chilies.
Whole spices in hot oil
Add the dried rice and stir on low about a minute until it crackles, but not longer or the grains harden.
- 3½ cup water
- ½ cup warm milk
- 1½ tsp salt
Add the hot water and the warm milk; add the salt and taste: the water should taste salty.
Water, milk and salt
- sugar
Bring to a boil on medium-high, stirring from time to time; add a little sugar, the garam masala, a pinch of mace and a pinch of nutmeg.
Spicing and steaming covered
- ground mace (javitri)
- ground nutmeg (jaiphal)
When most of the water is absorbed, lower the heat to the minimum, cover and leave 5 minutes without lifting the lid.
Uncover, add the peas, cover again 4 minutes until the moisture is gone.
Adding the peas at the end
- lemon juice
- 1 tbsp homemade ghee
Remove the bay leaves and cinnamon; add a few drops of lemon juice and the ghee; cover, take off the stove and let stand 10 minutes so the grains separate and fluff.