By Varsha Mathur

November 2020


  • 2 cups of Basmati rice
  • 1⁄2 cup of frozen peas
  • 1⁄2 tsp of cumin seeds
  • 3 cardamom pods (smashed open)
  • 1⁄2 tsp of black pepper
  • 1 tsp of salt (or as per taste)
  • 2 tsp of Ghee (clarified butter)
  • 2 1⁄2 cups water or vegetable stock


  • Wash and soak basmati rice for half an hour.
  • Over a flame, add Ghee to a pot and warm. Once the ghee gets hot,
    add cumin seeds. Once the cumin seeds splutter, add frozen peas,
    cardamom, black pepper, and salt.
  • Now add water, or vegetable stock and let cook until it starts to boil.
    Now add the rice, and cover the pot.
  • Cook for 5-6 minutes and reduce heat to low. Let the rice simmer for 10
    minutes until all the water is absorbed into the rice.
  • Turn off the heat and leave the pot covered for a few minutes. Uncover
    the pot and fluff the pulao with a fork. The rice is now ready to serve.