Recipe
Why make it
A fragrant, one-pot basmati pulao with sweet green peas, golden onions, cumin and whole spices. It's simple enough for a weekday lunch and good with raita.
Serves 4
+ 10 more in the full recipe
Step 1 of 8
Wash the rice in several changes of cold water until the water runs almost clear. Cover with fresh water and soak for 30 minutes, then drain well in a sieve.
Step 2 of 8
Heat the ghee in a heavy pot over medium heat. Add the onions and fry, stirring often, until deep golden brown, about 10 minutes. Lift out about 3 tablespoons of the onions onto a plate for garnish.
Step 3 of 8
Add the cumin seeds, green and black cardamom, cloves, cinnamon, peppercorns and bay leaf to the pot. Stir for 30 seconds until the cumin sizzles and the spices smell fragrant.
Step 4 of 8
Add the ginger-garlic paste and green chillies and stir for 1 minute until the raw smell goes. Add a splash of water if it starts to stick.
Step 5 of 8
Add the peas and stir for 2 minutes so they are coated in the spiced oil. Add the drained rice and stir gently for 1 minute, taking care not to break the grains.
The last 3 steps are in the full recipe.
Cook’s tip
Use aged basmati and keep the water at 1.5 times the volume of rice by weight ratio used here; too much water makes the pulao sticky.
Ready to cook?
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