Pea pilau

Pea pilau

By
From
South East Asian Food

Pretty and perfumed but not too rich, this is good to serve at a special curry meal.

Ingredients

Quantity Ingredient
2 cups basmati rice
1 onion, cut across into two and then finely sliced lengthwise
or packaged fried onion flakes
3 tablespoons ghee
or 2 tablespoons vegetable oil and 1 tablespoon ghee, for flavour
4 cloves
5cm stick cinnamon, splintered
4 cardamom pods, broken open
2 1/4 cups water
1 cup shelled young peas or frozen peas or grated carrot
1/2 cup slivered almonds

Method

  1. Wash the rice until the water is clear, and soak it in fresh water for 2 hours. Drain thoroughly.
  2. If you are using fresh onion heat the combined ghee and oil in a pan or a wok and fry the slices until brown and crisp. Drain and keep aside.
  3. Reheat the ghee and oil in a heavy saucepan with a lid and fry the spices for a minute. Add the rice and fry, stirring until the rice becomes translucent. Add water and cook with the lid on until the water has gone. Turn the heat down to low, stir in the peas, cover, and leave on the stove for 10 minutes. Remove from the stove, wrap in two towels or a blanket and leave to steam until ready. Just before serving stir in the almonds, dish out on a plate and garnish with fried onion flakes.
  4. You may prefer Pilau without the vegetable. If so proceed as above simply leaving them out.
Tags:
SBS
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