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Pulao Rice with Nuts and Peas

Pulao Rice is cooked with vegetables and spices. It is ideal as a festival food and goes well with Mattar Paneer.
Ingredients
  • 150g basmati rice
  • 4 tablespoons ghee (or oil)
  • 1 teaspoon cummin seeds
  • 1 medium onion
  • 4 cloves
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of garam masala
  • ½ teaspoon salt
  • 125 g frozen peas
  • 25g cashew nuts
  • 25g raisins
  • 250ml water
  • Wash and rinse the rice in a bowl of water. Keep changing the water until it is clear. Drain the rice.
  • Heat the ghee in a saucepan with the cumin seeds for 3 minutes.
  • Slice the onions and add, with the cloves and cinnamon. Fry gently until the onion is brown.
  • Now add the rice and fry for 2 minutes.
  • Mix in the garam masala, salt, peas, nuts and raisins.
  • Pour the water in and bring the whole mixture to the boil. Reduce to a simmer, stir and place lid on saucepan. Cook for 15 minutes. Take the pan off the heat and leave for 5 minutes. It is then ready to serve.

  


G. Jones:
The FitzWimarc School, Rayleigh, Essex.
Copyright © G. Jones 2002
Homepage: http://www.fitzwimarc.org.uk