Jeera And Peas Pulav

“Anupama brought this to Delandy’s sendoff party to Eerie, Pennsylvania party at Donna’s house.” – April Ferre

Print Recipe

Jeera & Peas Pulav

Course: Side Dishes – Rice & Beans
Cuisine: Indian

Ingredients

  • 2 Cups Uncooked Basmati Rice
  • 2 Tablespoons Oil or Ghee
  • 2 Tablespoons Jeera (Cumin Seeds)
  • 1 Tablespoon Black Peppercorns
  • 2 Green Cardamom Pods
  • 2 Whole Cloves
  • 2 Inches Cinnamon Stick
  • 15 Cashews Coarsely Chopped
  • 1/2 Cup Green Peas
  • 3 Cups Water
  • 1 Teaspoon Salt

Instructions

  • Wash and soak rice for 15 minutes.
  • In heavy saucepan, add oil over medium heat. To this add jeera, black peppercorns, cardamom pods, cloves, cinnamon sticks, cashews and peas,. Cook, stirring constantly until spices are fragrant and raw smell of the peas disappears.
  • Add water and salt. Bring to a boil and add rice. Bring back to a boil and then reduce to simmer. Cover and cook for approximately 12 to 15 minutes.
  • Remove from heat. Keep covered and rest for 10 minutes.
  • Remove cardamom pods, cloves and cinnamon stick. Fluff rice with a fork.

Notes

If substituting jasmine rice, reduce water to 2 1/2 cups.

2011 Recipe – Anupama Ganesh

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