Cumin & Pea Pulav

This rice dish is delicately balanced and simply bursting with flavour. I like to serve it up as an accompaniment to either fish or meat, or with a curry - but you can serve it up as a main as well - just adjust the amounts accordingly.

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 10 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Easy Aromatic Chicken Biryani

Bombay Potatoes

This recipe features

Ingredients

2 tbsp vegetable oil
2 tsp cumin seeds
3 bay leaves
5 green cardamom pods
1 cinnamon sticks
4 cloves
100g onions, sliced
100 g peas, thawed if frozen
300g basmati rice
2 tbsp Patak's Biryani Paste
salt, to taste
plenty of boiling water

Methods

In a bowl wash the basmati rice in several changes of water and leave to soak for 30 minutes, if you have time.
In the meantime bring the water to boil in a large pan, and add the bay leaves, green cardamoms, cinnamon sticks and cloves.
Heat 1 tablespoon of oil in a frying pan and add the cumin seeds. Once they begin to crackle add the onions. Sauté for 2 - 3 minutes before stirring in the Patak's Biryani Paste. Sprinkle in some water and cook for a further 2 minutes.
Add the peas and cook for a further 3 minutes before setting aside.
Drain the soaked basmati rice and add to the pan of boiling water. Stir well before adding the salt (about 1 teaspoon). Stir again and add the remaining 1 tablespoon of oil. Give the rice one final stir before leaving to cook.
Check the rice after 5-7 minutes to see whether it is cooked through. It should be soft with a little bite. If it is cooked through, drain the water.
Gently mix in the cooked pea mixture and serve immediately. This dish tastes great served alongside your favourite Indian curry or everyday meat/fish dish.