categories

Kurkuri Bhindi - crispy Okra

Khandvi - Gujarati Chickpea and Yoghurt Rolls

CHUKANDAR GOSHT - LAMB WITH BEETROOT

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

ALOO LACHHA

Puris with Dahi Ke Aloo and Kala Chana

Turmeric Pickle

Red Radish Salad with Black Salt

Tomato and peas pulao

A colourful and delicious pulao recipe with only a handful of ingredients. This is a great Indian rice dish to liven up a meal or to take to a picnic. It can be served as part of a meal or on its own with a raita.
Course Main Course, Side Dish
Cuisine Indian
Keyword Pilaf, Pulao, rice, vegetables
Prep Time 15 minutes
Cook Time 45 minutes

Equipment

  • wok or karahi
  • Pan to cook the rice Heavy-bottomed with lid

Ingredients

  • 1 cup aged basmati rice use the best quality you can
  • 2 tbsp neutral oil
  • 1 tsp cumin
  • 2 dried red chillies
  • 2-3 Indian bay leaves (Malabar leaf)
  • 1 Large ripe tomato, chopped or 2 small. Half a 400g tin of tomatoes is also ok
  • 1/2 cup fresh or frozen garden peas
  • 1/2 tsp turmeric
  • 1 tsp kashmiri chilli powder

Method

  • Gently wash the rice and soak it in double the quantity of water for 15 min. If you accidentally soak it for longer, reduce the water to 1.25 times the quantity of rice. You can start preparing the base in parallel – see point 4 below.
  • Drain the rice and place in the cooking pot. Add water – 1.5 times the quantity of the rice so that the rice to water ratio is 1:1.5.
  • Put the rice on to boil. Start with a high heat setting and when it reaches a rolling boil, move the pan to the smallest ring on your stove and continue on its lowest setting with a well-fitting lid covering the rice. Let this cook for a further 10 minutes. If holes appear on the surface of the rice it means that it needs another couple of table spoons of water sprinkling over it. Replace the lid and cook for another couple of minutes. Check if the rice is done by squeezing one of the grains on the surface. If underdone, continue for another five minutes. Once done, remove the lid and leave to cool.
  • To start making the base heat the oil in the wok/karahi. When hot add the cumin seeds and let these sizzle for a couple of seconds. Add the bay leaves and dried chillies and fry for a further 10 seconds until their colour changes.
  • Add the tomatoes and fry on high heat, stirring frequently, for 5-10 minutes or until they are completely cooked and broken down.
  • Add the peas and stir. Let these cook for five minutes.
  • Add the turmeric, Kashmiri chilli and salt. Stir in the cooked rice, taking care not to break the grains. Switch the heat off. Let the rice soak in the sauce for 10 minutes before serving.

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