This is another recipe from my sister. She makes some awesome Indian food. The flavors are subtle but tasty and different. Something different about this recipe is that there is no heat from peppers which makes if perfect for those with sensitive palates.
I made Indian Pea Pilaf or Peas Pilau for my first time a year ago and fell in love. What a simple dish to prepare and it has a unique twist. This is my favorite recipe to use when I want to serve a side dish of rice with any recipe. Last week I make it to go with roasted chicken. My husband is not a fan of peas but this was tasty enough that he said he didn’t mind them.
- 2 cups basmati rice
- 2 tablespoons butter or expeller pressed coconut oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 bay leaf
- 4 cloves
- 4 green cardamom pods
- 1 medium onion, finely chopped
- 1 tablepoon ginger garlic paste (or 1½ teaspoons finely minced ginger an 1/12 teaspoons finely minced garlic)
- 2 teaspoons salt (may need a little more)
- 1 cup frozen peas
- 3 cups water
- Melt butter in a skillet. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Saute until fragrant - around a minute. Watch carefully so the spices don't burn.
- Add the onions and saute until tender.
- Add the ginger and garlic and sauté another minute.
- Stir in peas and salt. Turn off heat.
- Place rice, pea mixture, and water into a rice cooker and cook according to cooker instructions.
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