Peas Pulao

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in fresh water for 20 minutes.

   Ca. 20 min.

   Kokkens note: Soaking helps the rice cook evenly and prevents it from breaking.

2. 2

   Heat the vegetable oil in a heavy-bottomed pot or pressure cooker over medium heat.

   Ca. 1 min.

3. 3

   Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods to the hot oil.

4. 4

   Sauté the whole spices for about 30 seconds until they become fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the spices.

5. 5

   Add the sliced onion and cook until it turns translucent, about 3-5 minutes.

   Ca. 4 min.

6. 6

   Stir in the ginger garlic paste and green chili, cooking for another minute until the raw smell disappears.

   Ca. 1 min.

7. 7

   Drain the soaked basmati rice and add it to the pot, gently stirring to coat the grains with the spices.

   Ca. 1 min.

   Kokkens note: Handle the soaked rice carefully to avoid breaking the grains.

8. 8

   Add the green peas, water, and salt to the pot.

9. 9

   Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot tightly, and cook for 15 minutes.

   Ca. 15 min.

   Kokkens note: Do not lift the lid during cooking to keep the steam trapped.

10. 10

    Once cooked, turn off the heat and let the pulao rest, still covered, for 10 minutes.

    Ca. 10 min.

    Kokkens note: This resting period allows the rice grains to firm up and separate.

11. 11

    Gently fluff the peas pulao with a fork.

    Ca. 1 min.

12. 12

    Garnish with fresh coriander, if using, and serve hot.