Peas pillau
Peas pillau recipe in the curry category
Recipe ingredients:
- 2 cups basmati rice
- 1 tablespoon vegetable ghee
- 1 small onion finely chopped
- 1/2 pound frozen peas
- 4 green cardamoms
- 2 bay leaves
- 1 x 2 inch stick cinnamon
- 1 teaspoon whole cummin seeds
- 3 cups cold water
- 1 teaspoon salt
Recipe method:
- Pick over the rice and wash in several changes of water.
- Leave to drain in a colander or sieve.
- Heat the ghee in a heavy pot and fry the onion until transparent.
- Add all the remaining ingredients except rice, water, and salt, and cook on a gentle heat for 6 to 8 minutes, stirring now and again.
- Add the drained rice and mix well.
- Stir in the water and salt and bring to the boil.
- Cover the pot with a tight fitting lid and turn down the heat to very low.
- Preheat oven to 350 degrees F.
- After five minutes stir in the rice.
- Replace lid for a further three minutes.
- Stir very carefully after this time by sliding the spoon down the side of the pot and gently pushing the rice at the bottom, towards the top.
- Place the covered pot in the hot oven for about 15 minutes to dry off the rice.
- Transfer to another container layer by layer and fluff up with a fork.
- If not using immediately, cool and keep covered in the refrigerator for up to two days.