The New Tastes of India/Das Sreedharan 2001

Peas Pilau Rice
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
250g/9 oz basmati rice 5 tablespoons milk 5 saffron threads
8 tablespoons vegetable oil 1 large onion, finely chopped 25g/1 oz raw cashew nuts
5 cardamom pods 5 cloves 5 black peppercorns
2 bay leaves 1 cinnamon stick 125g/4-1/2 oz green peas
1 tablespoon ghee (optional) salt



1 Wash the rice thoroughly and set aside to drain. Heat the milk in a small saucepan to just below scalding point and add the saffron. Stir, then remove from the heat and set aside to infuse.
2 Heat 3 tablespoons of the oil in a small frying pan and add half the onion. Cook over a medium heat until the onion is well browned and crisp. Remove and set aside to drain on kitchen paper until ready to serve.
3 In a large saucepan, heat the remaining oil and add the cashew nuts, cardamom, cloves, peppercorns, bay leaves and cinnamon. Cook, stirring, over a medium heat for 2 minutes until the mixture is fragrant.
4 Add the remaining raw onion to the spices and cook, stirring, until the onion is lightly browned. Stir in the rice and 1 litre/1-3/4 pints of water. Add a little salt and the peas, then lower the heat right down, cover and cook for about 20 minutes or until the rice is tender but firm. If the rice becomes too dry during cooking, add some more water.
5 Drain the rice to remove any excess water, then return it to the saucepan and stir in the saffron milk and ghee, if using. Garnish with the reserved crisp onions and serve hot.

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