Sunday, 21 January 2018

Peas pulao

Our Sunday mornings usually start early but today the little one decided to sleep longer and we all woke up quite late. We had a light breakfast but soon started to feel quite hungry. I remembered we had some stock leftover from the paella we made the other day and decided to use it to make a pulao! This is probably one of the quickest meals I have come up with. Didn't need any chopping and not much washing up either. And to top it all, it turned out tasty and the little one ate it very happily!  :)

I haven't added any chilli since I made it with my little one in mind, but if you prefer it to be spicy, add a fresh chilli after adding the cumin. 


Ingredients

1 and a 1/2 cup Basmati rice
2 cups vegetable stock (I used homemade vegetable stock. Stock cube or even just water is fine too)
1/2 cup frozen peas 
1/2 tsp cumin
1 bay leaf
3-4 cloves
8-10 peppercorns
1 piece of mace
2 tsp oil
Salt as per taste
Coriander to garnish

Method

Wash the rice and soak it in cold water for 30 minutes.

Heat the oil in a pan, on medium heat. Add the cumin seeds and toss for about 30 seconds. Add the bay leaf, peppercorns, cloves and mace and toss for a minute.

Drain the rice and add to the pan. Give it a quick stir and then add in the frozen peas. Pour in the stock, add salt (note if using stock cube, check for taste and add salt only if needed) and bring to a boil. Once it starts to boil, reduce the heat to low and cover and cook for around 20 minutes or until the water is soaked up and the rice is done.

You could check on the rice after 15 minutes to make sure there is enough water. If it looks like the rice is almost done but there is a lot of water, cook uncovered.

Garnish with coriander and serve. :)

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