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Ingredients
Basmati rice2 cups
Frozen peas1⁄2 cup
Cumin seeds1⁄2 tsp
Cardamom pods (smashed open)3
Black pepper1⁄2 tsp
Salt (or as per taste)1 tsp
Ghee (clarified butter)2 tsp
Water or vegetable stock2 1⁄2 cups
Steps
- 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.
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