Peas and Jeera Pulao

Pulao or Pilaf is a dish which rice is cooked in a seasoned broth. The dish is well known in India and Pakistan. There are many varieties of pulao and today i'm making peas and jeera pulao. Sunday lunch always very special for my family. With all those special gravy and side dishes simmering in the kitchen, i want my rice to be special too.

My younger daughter prefer her pulao with a simple cucumber raita as the rice, has been cooked in a flavoured broth that added the tastiness of the dish. She named pulao as a distance cousin of briyani. Pulao goes well with both vegetarian and meat dishes. Jeera render an earthy smell to the cooked rice. Basically, basmati rice is use to cook a perfect pulao but, as for my personal experience par-boiled rice are good to go


Ingredients

1 cup basmati/par boiled rice
1 cup frozen peas
2 tbsp ghee
1 dried bay leaf
1 tbsp jeera (cumin seeds)
salt to taste


Methods

Heat a pan  over a medium flame and melt the ghee. Add the bay leaf and cumin seeds and saute until cumin starts crackling.

Add the peas and cook for 2 mins. Add the raw rice saute until the rice grains fully coated in the ghee and turns to transparent in colur.

Transfer the rice into a rice cooker and measure 2.20 cups of water or as per instruction on rice packaging. If you are using par boiled rice the ratio is 1:1.5 (1 cup rice to 1 1/2 cup water)

Cook the rice. Once cooked, fluff the grains with a fork and serve with any gravies preferable to you.