Peas Pulao

A classic Indian side dish that will quickly become part of your go-to repertoire. Make extra—it rocks for lunch the next day, even served cold. It takes just a few more steps than regular old rice and is so worth the flavour boost.

Makes 8 cups (2 L)

Ingredients

• 1 1/2 cups (375 mL) basmati rice (uncooked)
• 3 tablespoons (45 mL) ghee or vegetable oil
• 1 teaspoon (5 mL) cumin seeds
• 1-inch (2.5 cm) piece cinnamon stick
• 2 cardamom pods, cracked open
• 2 cloves
• 1 bay leaf
• 1/2 cup (125 mL) thinly sliced onions (1/4-inch/6 mm slices)
• 2 1/4 (560 mL) cups water, for cooking the rice
• 3 cups (750 mL) frozen sweet peas, quickly rinsed

Directions

1. Wash the basmati rice to remove the outer starch on the grain by swishing around the rice in a large bowl of water. Strain and repeat until the water runs clear. Place the strained rice in the bowl, cover again with water, and let soak for 30 minutes. Strain.
2. In a large heavy-bottomed pot that has a tight-fitting lid, melt the ghee (or heat the oil) over medium heat. Add the cumin seeds and let crackle and pop until fragrant (but don’t let it burn). Add the cinnamon, cardamom, cloves, and bay leaf and toast until aromatic.
3. Add the onions and cook until soft and golden brown. Add the rice and stir gently into the onions.
4. Add the water, and season with salt. Cover tightly and cook for 15 minutes or until rice is cooked and the water is absorbed. Fluff with a fork and add the peas. Cover for 3 to 5 minutes. Fluff again.