Pulao Rice with Peas
2 tablespoons vegetable oil
4 green cardamom pods
2 inch piece cinnamon stick
1 chopped green chilie
¼ teaspoon salt
1 cup shelled peas
2 cups basmati rice
2 cups water
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Add vegetable oil and heat over medium heat add cinnamon sticks and cardamom pods and fry, stirring, 30 seconds or until you can smell the aroma. Do not burn. Stir in Shelled peas, Green chili and salt. Add Basmati rice to the pan and fry, 30 seconds. Bring water to a boil. Pour the boiling water in the pan, stir once. Cover the pan lower the heat to low and simmer three minutes.
Do not uncover the pan before the rice is cooked at least seven minutes. The rice will be tender when all the liquid is soaked up. Holes appear on the surface. and some of the greens appear to be pointing up. Test a few grains to make sure the rice is tender.
Plump the rice with a fork, and recover the pan and let stand five minutes. Serve.
Cuisine Writer
