Potatoes and Peas pulao

Mummy makes this rice dish every winter, atleast a few times, some variations may exist, adding cauliflower instead of potato, or sometimes any other vegetable. As I write this recipe, I can smell this pulao..fresh green peas (if you can find) are best for this pulao, but I use frozen for convenience sake. If you are using fresh green peas, then add it along with rice so that they will get cooked as the rice gets prepared.

Serves: 3

1 cup basmati rice (see my instructions on how to wash basmati rice)
1 red onion thinly sliced, so almost about 1 cup of sliced red onion
3 green cardamoms, partially crushed
3 cloves
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 Idaho potato, washed, cut in wedges (do not remove skin)
1 cup green peas
1/2 tsp turmeric
3 tablespoons ghee
1 teaspoon salt
1/2 cup chopped cilantro

In a 5 qt saute pan over medium heat, melt ghee.
When ghee has melted add whole spices and saute for a couple of minutes.
Add onions and saute, stirring every minute for about 10 minutes, or until onions have caramelized.
Add potatoes and saute for 4-5 minutes, stirring every minute.
Add powdered spices and cook for a minute. Add salt, mix.
Add rice, stir constantly and cook for 3 - 4 minutes.
Add exactly double the amount of water and stir gently.
Cover and cook on low heat for 15 minutes, or until all water is absorbed by rice.
Add frozen green peas and layer on top of the rice. Cover the lid again and let it sit for 15-20 minutes.
Garnish with chopped cilantro, mix gently and serve hot.

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