Pulao (spiced rice) – peas or carrots (or both) with spices

Use basmati rice (tilde) when cooking a pulao and you can use any spice and vegetable(s) of your choice. With pulao you use the method of cooking rice where you don’t drain the water and measure the ratio of 1:2 (1 cup of rice to 2 cups of water).

Pea’s pulao
1 cup basmati rice (1 cup serves about 2-3 persons)
1 cup peas (if using frozen defrost them before hand)

Whole spices:
2 or 3 pods of cardamom – white or black
2-3 cloves
1 stick of cinnamon

1 tsp garlic crushed
1 tsp ginger crushed of finely chopped
1 tsp garam masala or according to preference
1 tsp turmeric powder
Oil for frying
Salt to taste
Fresh coriander to sprinkle over

Use a heavy based pan if possible. Heat 1 tbsp oil and when hot add the whole spices and soon after the ginger and garlic, stir for a bit and then add the garam masala and turmeric powders. When mixed well add the rice that has been drained, salt to taste and then add the measured water. Turn the pan around gently to let the rice mix with the other ingredients (do not stir as this breaks the grains), then add the measured hot water (1:2) and bring to the boil. When it starts to boil, turn down heat, cover and let it cook for about 8-10 minutes. Sprinkle coriander, check that grains are cooked and then turn off heat. Don’t serve rice immediately as it’s still wet and stirring would make the rice patchy. It’s best that rice is cooked ahead of time and left to settle for 10 minutes or so, before you are ready to serve.